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on  the  YJ\  IV,M 

H  '  F  •  H  •>!  P-jR-i  s 


.  .    LIBRARY    .  . 

Connecticut 
Agricultural  College. 


VOL ±:bA.3a - -- - 

CLASS    NO b ...1.3    -  H  -^-^ 

COST 1./..W... 

DATE - ^AL - 19 


^ 


BOOK   6  13.H24    c.  1 

HARRIS    #    HEALTH    ON    FARM 


3  T153  0003533fl  5 


This  hookjnay  be  kept  out 

TWO  WEEKS 

oiih'  and  is  subjecc  to  a  fine  ol  TW( »  CENTS 
a  day  thereafter  It  will  be  due  on  the  day 
indicated  below 


THE    YOUNG    FARMER'S  PRACTICAL    LIBRARY 

EDITED  BY  ERNEST  INGERSOLL 


HEALTH  ON  THE  FARM 


BY 

H.   F.   HARRIS 


The  Young  Farmer's  Practical 
Library 

EDITED  BY  ERNEST  INGERSOLL 
Cloth     i6mo     Illustrated  75  cents  net  each. 

From    Kitchen    to    Garret.    By    Virginia 

Terhune  Van  de  Water. 
Neighborhood  Entertainments.     By   Renee 

B.   Stern,  of  the   Congressional  Library. 
Home      Waterworks.     By      Carleton      J. 

Lynde,     Professor     of    Physics    in    Mac- 

donald  College,  Quebec. 
Animal  Competitors.    By  Ernest  Ingersoll. 
Health    on    the    Farm.     By     Dr.    H.    F. 

Harris,    Secretary    Georgia    State    Board 

of  Health. 
Co-operation    Among    Farmers.    By    Johk 

Lee  Coulter. 
Roads,    Paths    and    Bridges.    By    L.    W. 

Page,     Chief    of    the     Office     of    Public 

Roads,  U.  S.  Department  of  Agriculture. 
Farm   Management.     By    C.    W.    Pugsley, 

Professor   of   Agronomy  and   Farm   Man- 
agement  in   the   University   of   Nebraska. 
Electricity    on    the    Farm.     By    Frederick 

M.  Con  lee. 
The   Farm   Mechanic.     By   L.    W.    Chase, 

Professor     of     Farm     Mechanics     in     the 

University  of  Nebraska. 
The    Satisfactions    of    Country    Life.    By 

Dr.    James    W.    Robertson,    Principal    of 

Macdonald  College,  Quebec. 


HEALTH    ON    THE      V, 
FARM  \(^ 

A  MANUAL  OF  RURAL  SANITATION 
AND  HYGIENE 


BY 
H.    F.    HARRIS 

SECRETABY  OF  THE  GEORGIA  STATS  BOARD  OF  HEALTH 


STURGIS  &  WALTON 

COMPANY 

1911 

All  rights  reserved 


#44- 


Copyright  1911 
By  STURGIS  &  WALTON  COMPANY 

Set  up  and  electrotyped.     Published  July,  1911 

114  87. 


INTRODUCTION 

BY  THE   GENEKAL   EDITOR 

This  is  the  day  of  the  small  book.  There  is 
much  to  be  done.  Time  is  short.  Information 
is  earnestly  desired,  but  it  is  wanted  in  compact 
form,  confined  directly  to  the  subject  in  view, 
authenticated  by  real  knowledge,  and,  withal, 
gracefully  delivered.  It  is  to  fulfill  these  con- 
ditions that  the  present  series  has  been  pro- 
jected— to  lend  real  assistance  to  those  who  are 
looking  about  for  new  tools  and  fresh  ideas. 

It  is  addressed  especially  to  the  man  and 
woman  at  a  distance  from  the  libraries,  exhibi- 
tions, and  daily  notes  of  progress,  which  are 
the  main  advantage,  to  a  studious  mind,  of  liv- 
ing in  or  near  a  large  city.  The  editor  has  had 
in  view,  especially,  the  farmer  and  villager 
who  is  striving  to  make  the  life  of  himself  and 
his  family  broader  and  brighter,  as  well  as  to 
increase  his  bank  account;  and  it  is  therefore 
in  the  humane,  rather  than  in  a  commercial  di- 
rection, that  the  Library  has  been  planned. 

v 


vi  INTEODUCTION 

The  average  American  little  needs  advice  on 
the  conduct  of  his  farm  or  business;  or,  if  he 
thinks  he  does,  a  large  supply  of  such  help  in 
farming  and  trading  as  books  and  periodicals 
can  give,  is  available  to  him.  But  many  a  man 
who  is  well  to  do  and  knows  how  to  continue 
to  make  money,  is  ignorant  how  to  spend  it  in 
a  way  to  bring  to  himself,  and  confer  upon  his 
wife  and  children,  those  conveniences,  comforts 
and  niceties  which  alone  make  money  worth 
acquiring  and  life  worth  living.  He  hardly 
realizes  that  they  are  within  his  reach. 

For  suggestion  and  guidance  in  this  direction 
there  is  a  real  call,  to  which  this  series  is  an 
answer.  It  proposes  to  tell  its  readers  how 
they  can  make  work  easier,  health  more  secure, 
and  the  home  more  enjoyable  and  tenacious 
of  the  whole  family.  No  evil  in  American  rural 
life  is  so  great  as  the  tendency  of  the  young 
people  to  leave  the  farm  and  the  village.  The 
only  way  to  overcome  this  evil  is  to  make  rural 
life  less  hard  and  sordid ;  more  comfortable  and 
attractive.  It  is  to  the  solving  of  that  problem 
that  these  books  are  addressed.  Their  central 
idea  is  to  show  how  country  life  may  be  made 


INTRODUCTION  vii 

richer  in  interest,  broader  in  its  activities  and 
its  outlook,  and  sweeter  to  the  taste. 

To  this  end  men  and  women  who  have  given 
each  a  lifetime  of  study  and  thought  to  his  or 
her  speciality,  will  contribute  to  the  Library, 
and  it  is  safe  to  promise  that  each  volume  will 
join  with  its  eminently  practical  information  a 
still  more  valuable  stimulation  of  thought. 

Ebnest  Ingersoll. 


TABLE  OF  CONTENTS 

CHAPTER  PAGE 

I  Impobtai^ce  of  Oub  Subject 3 

II  Care  of  the  Person 12 

III  Sanitation  In  and  About  the  House  ....  35 

IV  Hygiene  of  Infancy  and  Childhood      ....  63 
V  Propeb  Eating  —  The  Secret  of  Good  Health   .  92 

VI  Bread  and  Its  Relations 104 

VII  Meats,  Sugars  and  Milk 117 

VIII  Food-Value  of  Vegetables 130 

IX  Danger  in  Fruits  and  Pickles 144 

X  Drinks  —  Proper  and  Harmful 148 

XI  Importance  of  Good  Cooking 164 

XII  Seven  Avoidable  Diseases 171 

XIII  Hygiene  of  the  Sick  Room 217 

XIV  Emergencies  and  Accidents 223 

XV  What  to  do  When  Poisoned 251 

Appendix 273 


HEALTH  ON  THE  FAEM 


HEALTH  ON  THE 
FARM 

CHAPTER  I 

IMPORTANCE  OF  OUR  SUBJECT 

Notwithstanding  the  extraordinary  advances 
in  a  material  way  that  have  been  accomplished 
in  this  country  within  the  last  few  decades,  it 
is  a  significant  and  most  alarming  fact  that 
progress  in  hygienic  matters  has  lagged  far 
behind.  Why  this  is,  it  would  be  very  difficult 
to  say, — for  the  reason  that  the  causes  are  per- 
haps many.  Chief  among  these,  probably,  is 
the  fact  that  our  progress  along  industrial  lines 
has  occupied  the  entire  time  of  the  majority 
of  our  best  intellects,  and  it  is  also  in  no  small 
degree  the  consequence  of  a  fatalism  that  re- 
gards disease  as  a  direct  visitation  of  provi- 
dence and  therefore  a  thing  which  man  may  not 
avoid.    Another  cause  in  some  instances  is  the 

3 


4  HEALTH  ON  THE  FARM 

pride  of  our  people  in  their  homes  and  respec- 
tive localities,  which  causes  them  to  repel  with 
indignation  the  suggestion  that  any  special 
measures  are  necessary  in  order  to  conserve  the 
public  health  where  they  reside.  Ignorant  as 
the  average  man  is  of  the  causes  that  produce 
sickness  and  the  means  by  which  this  result  is 
accomplished,  he  is  naturally  not  in  a  position 
to  form  a  correct  judgment  concerning  such 
matters,  and  as  a  consequence,  sees  no  reasons 
for  taking  the  precautions  that  are  necessary  in 
order  to  ward  off  disease.  This  ignorance,  it 
must  be  confessed  with  sorrow,  is  in  a  measure 
the  fault  of  the  medical  profession,  which  has 
not  in  the  vast  majority  of  instances  lived  up 
to  its  ideals  in  this  connection.  Petty  and  un- 
worthy rivalry  has  played  an  extremely  impor- 
tant part  in  this  failure  of  medical  men  to  do 
their  duty  in  this  particular — ^none  of  the  physi- 
cians of  a  community  being,  as  a  rule,  willing 
that  others  should  instruct  the  public,  however 
vital  this  might  be  for  the  general  good.  As  a 
consequence,  that  class  of  vultures  known  as 
medical  quacks  has  furnished  to  the  laity  by 
for  the  greater  proportion  of  their  instruction 


IMPORTANCE  OF  OUR  SUBJECT      5 

on  hygienic  subjects,  with  the  result  that  the 
average  man  has  a  greater  misconception  and 
less  real  knowledge  of  such  matters  than  of  any- 
thing else  in  which  he  is  vitally  interested. 

Another,  and  very  curious  explanation  for 
our  general  disregard  of  the  laws  of  health  is 
that  our  strong  belief  in  ourselves  impels  us 
to  think  that  however  much  others  may  suffer 
from  things  generally  regarded  as  unhygienic, 
we,  ourselves,  will  be  immune.  This  belief  is 
fostered  by  the  fact  that  in  early  life  there  often 
seems  no  end  to  our  capacity  to  endure,  and  we 
find  ourselves  constantly  defying  without  ap- 
parent harm,  what  we  are  told  by  others  is 
directly  contrary  to  all  rules  of  proper  living. 
But  it  is  unfortunately  true  also  that  the  reserve 
force  and  great  power  of  resistance  that  enables 
us  to  do  these  things  begins  to  wane  towards 
the  end  of  the  third  decade  of  life,  and  we,  there- 
fore, find  ourselves  sooner  or  later  breaking 
down  after  we  have  become  thoroughly  con- 
vinced that  we  were  made  of  iron,  and  that 
while  other  people  might  not  be  able  to  do  as 
we  were,  it  could  not  possibly  result  in  evil  in 
our  own  cases. 


6  HEALTH  ON  THE  FAEM 

What  a  pity  it  is  that  the  young  will  not  learn 
from  the  experience  of  those  who  have  gone 
before  them !  Could  they  only  do  so,  how  much 
suffering  and  woe  could  be  avoided  in  this 
world.  Unfortunately,  however,  there  are  few 
men  so  constituted  that  they  are  willing  to  be 
guided  by  the  experience  of  those  who  have  pre- 
ceded them,  and  there  is  but  a  faint  possibility, 
therefore,  that  any  good  can  be  accomplished 
by  warning  the  coming  generation  of  the 
troubles  in  store  for  them  should  they  not  heed 
the  advice  of  those  who  have  suffered  before 
them.  Notwithstanding  this,  the  writer  feels 
that  these  words  of  warning  should  be  spoken 
to  the  young,  since  they,  alas,  are  the  only  ones 
to  be  benefited  by  such  advice. 

As  you  value  your  happiness  materially,  and 
as  you  desire  a  healthy  old  age  and  a  long  life, 
inform  yourselves  as  to  the  few  simple  laws  that 
govern  human  existence,  and  attempt  so  far  as 
lies  in  your  power  to  follow  them.  If  you  do 
not  do  this,  disaster  will  follow  as  surely  as  the 
night  follows  the  day. 

Apathy  of  the  Public  as  to  Hygiene. — As  a 
partial  consequence,  probably,  of  all  the  reasons 


IMPOETANCE  OF  OUR  SUBJECT      7 

mentioned,  along  with  others,  there  exists  in 
the  popular  mind  a  curious  apathy  concerning 
hygienic  matters — an  apathy  so  great  that  it  is 
scarcely  possible  to  get  the  average  man  to 
discuss,  much  less  to  put  in  practice  the  all-im- 
portant laws  that  govern  health.  As  a  result  of 
the  work  of  the  various  State  boards  of  health 
and  of  the  Public  Health  and  Marine  Hospital 
Service,  this  condition  of  affairs  happily  shows 
some  signs  of  abatement,  and  we  certainly  have 
reasons  to  believe  that  the  future  promises 
great  things  along  these  lines.  No  sign  of  this 
change  is  more  significant  than  the  awakening 
of  the  press  of  the  country  to  the  vast  impor- 
tance of  instructing  the  public  in  health  matters, 
and  their  changed  attitude  toward  the  charla- 
tans and  quacks  who  live  by  promising  the  im- 
possible. Largely  subsidized  by  the  infamous 
vendors  of  patent  medicine,  our  newspapers 
and  magazines  still  lend  their  columns  to  these 
human  vampires  who  prey  pre-eminently  on 
the  ignorance  and  credulity  of  the  hopelessly- 
diseased  poor;  but  within  recent  years  some 
of  our  foremost  journals  show  signs  of  an 
awakening  of  conscience,  and  a  very  few  have 


8  HEALTH  ON  THE  FAEM 

even  gone  so  far  as  to  exclude  advertisements 
of  this  character  altogether. 

It  has  been  said,  certainly  with  more  or  less 
truth,  that  we  are  creatures  of  our  surround- 
ings, but  whether  we  accept  this  in  its  broadest 
sense  or  not,  there  can  be  no  question  that  our 
well  being  is  most  intimately  connected  with 
those  things  with  which  we  come  into  every  day 
contact.  Nothing  is  more  important  for  us  to 
recognize  than  that  our  diseases  are  contracted 
from  neighboring  subjects  just  in  proportion 
as  ive  are  closely  associated  with  them.  From 
our  fellowmen  we  contract,  as  everyone  knows, 
a  large  number  of  diseases,  either  by  direct  con- 
tact or  by  means  of  the  air  that  surrounds  us. 
From  the  earth  we  get  hook-worms  and  other 
animal  parasites,  either  by  coming  directly  in 
contact  with  it  or  through  eating  uncooked 
fruits  and  vegetables.  From  water  we  get 
typhoid  fever,  dysentery,  cholera,  and  many 
other  parasitic  diseases.  From  our  food  we 
likewise  contract  dangerous  maladies  such  as 
tapeworms  from  uncooked  meats  and  fish  and 
the  deadly  trichina  from  raw  hog  meat.  "With 
decomposed  breads  we  take  the  poisons  that 


IMPORTANCE  OF  OUR  SUBJECT      9 

produce  pellagra,  kak-ke,  ergotism  and  acrodi- 
nia.  From  uncooked  fruits  and  vegetables  we 
get  dysentery,  typhoid  fever,  cholera,  and  para- 
sitic dieases.  Spoiled  beans  give  us  the  deadly 
lathyrismus.  From  decomposed  meat  and  fish 
we  get  ptomaine  poisoning.  Mosquitoes  con- 
vey to  us  malaria,  yellow  fever  and  a  parasite 
known  as  the  filaria.  The  dreaded  sleeping- 
sickness  of  Africa  comes  through  the  bites  of  a 
small  fly;  the  bedbug  is  believed  to  be  the 
means  of  conveying  a  frightful  disease  known 
as  kala-azar,  and  the  house-fly  often  brings  to 
us  the  germs  that  produce  typhoid  fever,  dysen- 
tery, and  probably  other  diseases  as  well. 

The  bubonic  plague,  which  is  one  of  the  most 
frightful  diseases  known,  is  conveyed  to  man 
by  the  rat  and  mouse.^  Hydrophobia  is  usually 
contracted  from  the  bite  of  the  dog,  and  it  is 
a  well-known  fact  that  this  animal  often  har- 
bors a  minute  tapeworm,  a  single  egg  of  which, 
when  swallowed  by  the  human  being,  is  often 
followed  by  death.    Both  dogs  and  cats  prob- 

1  See  the  volume  in  this  Library,  Animal  Competitors,  by 
Ernest  Ingersoll,  for  the  agency  of  rats  and  mice  in  the 
introduction  and  dissemination  of  plague  and  other  diseases; 
and  the  means  of  destroying  these  pests  of  the  farm. 


10  HEALTH  ON  THE  FAEM 

ably  convey  diphtheria,  and  both  unquestion- 
ably often  have  within  their  intestinal  tracts 
tapeworms  that  occasionally  infect  children. 
With  the  exception  of  the  rare  disease  known 
as  glanders,  the  horse  is  not  believed  to  be  di- 
rectly responsible  for  any  of  the  maladies  from 
which  the  human  being  suffers,  but  it  is  well 
established  that  fully  95  per  cent,  of  house- 
flies  hatch  in  the  manure  of  these  animals,  and 
they,  therefore,  become  indirectly  responsible 
for  some  of  the  most  serious  diseases  affecting 
the  human  being.  It  is  thus  seen  that  almost 
every  object  with  which  man  comes  in  intimate 
contact  is  capable  of  conveying  to  him  the 
poison  of  one  or  more  diseases.  If  it  were  pos- 
sible for  us  to  separate  ourselves  completely 
from  everything  with  which  we  are  ordinarily 
associated  there  can  be  no  question  that  the 
span  of  human  life  would  be  greatly  increased, 
and  that  death  from  bacterial  and  parasitic  dis- 
eases generally  would  no  longer  occur.  All  this 
is  said  not  with  the  object  of  startling  the 
reader,  but  to  warn  him  of  the  dangers  that  sur- 
round him  on  every  hand,  and  to  urge  a  recogni- 
tion of  that  which  can  so  materially  prolong  his 


IMPOETANCE  OF  OUR  SUBJECT  11 

life.  Fortunately  these  sources  of  infection 
may  be  almost  entirely  done  away  with  by  a  few 
simple  rules  of  life,  and  the  health  and  longevity 
of  mankind  must  necessarily  be  directly  pro- 
portionate to  the  care  with  which  we  observe 
them. 

It  is  now  in  order  to  discuss  in  detail  the 
subject  of  personal  hygiene. 


CHAPTER  II 

CARE  OF  THE  PERSON 

It  is  happily  the  case  that  in  America  the  im- 
portance of  personal  cleanliness  is  more 
thoroughly  understood,  and  is  more  generally 
practiced  than  any  of  the  other  important 
hygienic  procedures.  While  it  is  true  that  there 
are  many — particularly  those  of  foreign  extrac- 
tion, and  who  live  for  the  most  part  in  the 
larger  cities — to  whom  an  occasional  bath  ap- 
peals only  as  a  painful  necessity,  a  very  large 
percentage  of  those  born  in  this  country  bathe 
regularly.  It  should  be  thoroughly  understood 
that  a  daily  bath  is  essential,  not  only  from  the 
standpoint  of  cleanliness,  but  from  the  fact  that 
this  practice  is  in  the  highest  degree  conducive 
to  health.  It  should  never  be  forgotten  that  by 
cleanliness  infectious  materials  are  removed 
from  the  surface  of  the  body,  and  at  the  same 
time  the  skin  is  put  into  a  condition  to  elimi- 
nate from  the   system  those  waste  products 

12 


CAEE  OF  THE  PEESON  13 

which  it  is  its  special  function  to  remove.  The 
close  relationship  of  the  proper  activity  of  the 
skin  to  health  is  perhaps  not  generally  suffi- 
ciently appreciated — for  it  is  true  that  the  body 
cannot  remain  normal  when  the  secretory  power 
of  its  glands  is  impaired,  and  that  even  death 
quickly  follows  when  they  cease  to  functionate 
altogether. 

Advice  as  to  Bathing. — Much  difference  of 
opinion  exists  as  to  the  proper  temperature  of 
the  water  for  bathing,  some  holding  that  it 
should  be  quite  cold,  while  others  are  equally 
positive  that  it  should  be  warm.  Unfortunately 
it  is  impossible  to  give  fixed  rules  concerning 
this  somewhat  important  matter,  for  there  is 
every  reason  to  believe  that  it  should  be  de- 
termined in  each  individual  case  according  to 
circumstances,  and  that,  therefore,  both  may  be 
right.  Some  persons  unquestionably  do  better 
with  one,  and  some  with  the  other.  It  has  been 
established  clearly  that  the  cold  bath  is  highly 
stimulating,  and  where  not  too  prolonged,  and 
when  followed  by  vigorous  rubbing,  is  un- 
doubtedly healthful  for  a  large  number  of  peo- 
ple.    The  cold  bath  is  often  used  by  physicians 


14  HEALTH  ON  THE  FAEM 

in  the  treatment  of  diseases  of  low  vitality. 
Many  persons  however,  are  unpleasantly  af- 
fected by  bathing  in  water  of  a  temperature 
much  below  that  of  the  body;  particularly  is 
this  true  of  women,  and  the  like  may  be  said  of 
thin  and  nervous  persons  of  the  other  sex.  It 
is  claimed  by  the  advocates  of  the  cold  bath 
that  those  who  practice  this  procedure  daily 
are  practically  immune  from  colds,  but  this, 
certainly,  is  not  always  true;  on  the  contrary 
the  writer  has  seen  instances  where  the  cold 
bath  has  unquestionably  led  to  chronic  nasal 
catarrh,  with  increased  tendency  to  inflamma- 
tory conditions  of  the  air  passages.  It  is  also 
the  case  that  baths  of  this  description  tend  in 
some  persons  to  prevent  a  normal  accumula- 
tion of  fat  beneath  the  skin,  and  keep  indi- 
viduals of  this  kind  unnaturally  lean. 

The  warm  bath  is  perhaps,  on  the  whole, 
more  popular  than  the  cold,  since  it  is  preferred 
usually  by  children  and  women,  and  is  practiced 
by  a  considerable  proportion  of  adult  males. 
It  is  unquestionably  somewhat  enervating,  and 
at  best  fails  entirely  to  give  the  agreeable 
stimulation  experienced  by  those  who  take  a 


CAEE  OP  THE  PEESON  15 

cold  plunge.  It  is,  however,  to  be  preferred  in 
those  instances  where  cold  water  produces  dis- 
agreeable effects,  and  if  the  bath  be  not  too 
long  continued  it  is  followed  by  no  ill  results. 
Persons  who  become  lean  under  cold  baths  not 
uncommonly  take  on  flesh  when  they  begin  to 
use  warm  ones.  It  is  unquestionably  true  that 
the  latter  is  to  be  preferred  in  hot  climates. 

The  sea  bath  is  invigorating  not  only  from 
the  water  being  cool,  but  as  a  consequence  of  the 
pleasurable  excitement  with  which  it  is  at- 
tended. Its  greatest  disadvantage  lies  in  the 
fact  that  there  is  a  tendency  to  overdo  it,  many 
persons  remaining  in  the  water  for  hours.  Ten 
or  fifteen  minutes  is  as  long  as  the  average 
person  should  indulge  in  sea-bathing,  and  it  is 
a  question  if  even  those  who  are  young  and 
vigorous  should  remain  in  the  water  longer  than 
half  an  hour. 

Bathing  of  any  kind  should  be  indulged  in 
before  meals,  the  best  time  being  before  break- 
fast in  the  morning. 

Care  of  the  TeetJi. — Nothing  in  connection 
with  the  subject  of  personal  hygiene  is  of  more 
importance   than  keeping   the   teeth  properly 


16  HEALTH  ON  THE  FAEM 

cleansed.  The  fact  is  not  generally  appre- 
ciated that  sound  teeth  stand  in  a  most  intimate 
relationship  with  good  health,  and  that  disas- 
trous consequences  are  sure  to  follow  sooner  or 
later  where  these  most  important  structures 
are  neglected. 

While  it  is  true  that  in  a  person  of  vigorous 
health  one  or  two  decayed  teeth  do  not,  as  a 
rule,  occasion  obvious  trouble  at  once,  ill  ef- 
fects are  sure  sooner  or  later  to  be  felt.  For 
one  thing,  a  person  without  good  teeth  cannot 
chew  his  food  well.  Those  who  begin  by  neg- 
lecting what  at  first  are  slight  defects  in  the 
teeth  seem  to  acquire  in  the  course  of  time  a 
sort  of  habit  of  doing  this,  and  ultimately  dis- 
regard and  fail  to  have  corrected  the  more  seri- 
ous diseases  of  the  dental  structures.  Nothing 
is  more  common  than  for  the  practicing  physi- 
cian to  find  patients  with  one  or  more  teeth 
partially  gone,  or,  even  worse,  with  only  the 
exposed  roots  remaining. 

Where  cavities  exist,  food  is  constantly  forced 
into  them,  and  undergoing  decomposition,  the 
breath  of  their  owner  becomes  foul,  and  por- 
tions of  decayed  food  mixed  with  multitudes  of 


CARE  OF  THE  PEESON  17 

bacteria  are  constantly  swallowed;  sooner  or 
later  there  inevitably  follows  under  such 
circumstances  catarrhal  conditions  of  the 
stomach,  which  reaches  a  point  in  some  indi- 
viduals where  the  health  is  seriously  threatened. 
Not  only  do  bad  teeth  produce  trouble  in  the 
way  just  mentioned,  but  there  is  every  reason 
to  believe  that  germs  that  produce  disease — 
particularly  those  that  cause  consumption — not 
uncommonly  find  their  way  to  the  interior  of 
the  body  through  the  resulting  cavities. 

It  is  the  duty  of  everyone  to  properly  cleanse 
the  teeth  at  least  once  daily — to  do  so  after  each 
meal  would  be  even  still  better.  This  should 
be  done  with  a  moderately  soft  brush,  with 
which  it  is  unnecessary  to  use  tooth-powders  or 
lotions — though  many  prefer  to  do  so.  Where 
something  of  the  kind  is  desired,  ordinary  lime- 
water  is  perhaps  as  satisfactory  as  anything 
else ;  peroxide  of  hydrogen,  diluted  eight  or  ten 
times  with  water,  to  which  a  pinch  or  two  of 
ordinary  cooking  soda  has  been  added,  un- 
doubtedly aids  the  cleansing  process,  and  has 
the  advantage  that  it  leaves  a  pleasant  after- 
taste in  the  mouth.    In  brushing  the  teeth  care 


18  HEALTH  ON  THE  FAEM 

should  be  taken  that  every  part  of  the  tooth  re- 
ceives attention,  it  being  not  sufficient,  as  is  so 
often  done,  merely  to  brush  the  front.  It 
should  be  the  practice  of  everyone  to  have  the 
teeth  looked  over  at  least  once  a  year  by  a  good 
dentist,  as  even  where  cleansing  is  diligently 
performed  decay  frequently  sets  in  on  their 
inner  sides. 

The  utmost  care  should  be  taken  of  the  per- 
manent teeth  especially,  and  as  long  as  it  is 
possible  to  prevent  it  no  one  should  be  allowed 
to  pull  them.  There  can  be  no  doubt  that  life  is 
shortened  by  the  early  loss  of  the  permanent 
teeth  in  most,  if  not  in  all,  cases — not  to  count 
loss  in  health  and  happiness  that  follows  their 
absence. 

Clothing, — Material  and  Color, — Clothing 
will  be  considered  in  this  article  only  as  regards 
its  function  of  properly  protecting  the  body, 
which  it  does  by  preventing  the  escape  of  heat, 
thus  keeping  the  body  warm,  or,  under  other 
circumstances,  by  keeping  out  excessive  heat  or 
cold. 

Materials  of  which  clothing  is  made  differ 
very  greatly  in  their  ability  to  accomplish  the 


CAEE  OF  THE  PERSON  19 

object  just  mentioned,  some  being  compara- 
tively poor  conductors  of  heat  and  hence  fulfill 
the  desired  function  admirably,  while  others, 
for  opposite  reasons,  are  of  comparatively  lit- 
tle value  for  this  purpose.  In  general  it  may  be 
said  that  structures  of  animal  origin,  such  as 
wool  and  silk,  are  much  poorer  heat  conductors 
than  those  obtained  from  the  vegetable  world, 
and  as  a  consequence  the  former  are  justly  held 
in  much  higher  esteem  as  material  for  clothing 
than  the  latter.  It  should  not  be  forgotten, 
however,  that  the  protective  value  of  a  fabric 
also  depends  upon  the  manner  in  which  it  is 
woven,  since  those  that  are  loosely  constructed 
are  much  warmer,  other  things  being  equal,  than 
those  that  are  put  together  more  closely;  this 
depends  upon  the  fact  that  in  the  former  there 
are  innumerable  small  cavities  between  the 
fibers  in  which  air  is  contained,  and  as  this  sub- 
stance is  a  very  poor  conductor  of  heat,  it  fol- 
lows that  a  garment  made  loosely  and  contain- 
ing many  such  chambers  is  warmer  than  where 
the  number  is  less.  It  may  well  be  the  case 
that  a  fabric  constructed  of  a  material  which 
is  a  poor  conductor  of  heat  and  closely  woven 


20  HEALTH  ON  THE  FARM 

may  be  actually  cooler  than  another  composed 
of  a  substance  which  is  a  much  better  conductor 
of  heat  but  of  a  loose  texture. 

The  efficiency  of  different  materials  of  which 
clothing  is  made  also  depends  upon  their 
capacity  to  absorb  water.  This  may  be  done 
in  two  ways :  the  water  may  simply  collect  be- 
tween the  fibers,  in  which  case  it  may  be  in  a 
large  measure  removed  by  wringing,  or  it  may 
be  actually  absorbed  into  the  substance  compos- 
ing the  fabric,  and,  as  a  consequence,  the  lat- 
ter, even  though  containing  much  moisture,  do 
not  appear  damp.  Fabrics  made  from  vege- 
table materials,  as  cotton  or  linen,  have  lit- 
tle power  of  actually  absorbing  water,  and  hence 
they  become  wet  on  the  slightest  addition  of 
moisture,  while  on  the  other  hand  those  of 
animal  origin  have  the  capacity  of  absorbing 
water,  and  appear  dry  even  after  the  addition 
of  this  substance  in  considerable  amounts.  A 
person,  therefore,  dressed  in  cotton  fabrics  will 
find  after  active  perspiration  has  begun  that 
his  clothing  quickly  becomes  moist,  while  if  he 
have  on  woolen  garments  this  will  not  occur. 
It   is   particularly   noteworthy   that   water   is 


CARE  OF  THE  PERSON  21 

gradually  removed  by  evaporation  from  animal 
fabrics,  which  causes  a  general  cooling  without 
producing  a  chill ;  it  is  therefore  readily  under- 
stood that  woolen  clothing  is  much  to  be  pre- 
ferred where  active  exercise  is  being  taken. 

Color  is  also  of  some  importance  in  determin- 
ing the  value  of  a  fabric  for  protecting  the 
body  from  the  sun's  heat.  Within  recent  times 
we  have  learned  a  great  deal  respecting  the 
wonderful  penetrating  power  of  the  invisible 
light  rays,  and  we  have  every  reason  to  believe 
that  these  modify  to  a  very  considerable  degree 
every  process  going  on  within  the  body.  The 
violet  and  ultra-violet  rays  are  those  that  un- 
questionably exert  most  influence,  and  it  has 
been  suggested  that  they  may  be  broken  up  and 
rendered  innocuous  by  covering  the  body  with 
materials  having  a  reddish-yellow  color.  It  is 
not  necessary  to  put  these  materials  on  the  out- 
side where  they  would  be  conspicuous,  but  they 
may  be  used  as  lining  for  hats  and  clothing ;  and 
there  are  good  reasons  to  believe  that  if  their 
use  were  generally  adopted  suffering  and  actual 
loss  of  life  from  overheating  would  be  greatly 
reduced,  particularly  in  warm  countries. 


22  HEALTH  ON  THE  FARM 

Work  and  Rest. — Very  slowly  the  people  of 
our  country  are  beginning  to  realize  that  it  is 
quite  as  necessary  to  rest  as  to  work,  though 
imfortunately  in  some  quarters  a  strenuous  life 
is  urged  as  being  only  secondary  in  importance 
to  possessing  a  big  family;  that  there  is  an 
intimate  association  between  the  two  there  can 
be  no  doubt,  since  the  latter  beyond  peradven- 
ture  would  entail  the  former.  It  has  ever  been 
the  habit  and  misfortune  of  sages  now  and  then 
to  desert  the  field  of  their  own  peculiar  activi- 
ties and  to  make  incursions  into  unknown  re- 
gions— generally  giving  advice  with  a  dogma- 
tism and  finality  proportionate  to  their  igno- 
rance of  the  subject  under  discussion. 

As  a  matter  of  fact  the  average  American 
works  entirely  too  much,  and  while  he  some- 
times accumulates  an  immense  fortune  with  as- 
tounding rapidity,  to  his  sorrow  he  often  learns 
later  that  he  has  likewise  acquired  a  damaged 
heart,  premature  thickening  of  his  blood-vessels 
or  nervous  dyspepsia  with  all  of  its  attendant 
evils.  Descended  as  we  are  in  a  large  measure 
from  the  most  vigorous  and  adventurous  Euro- 
peans of  the  last  few  centuries,  and  coming  into 


CAEE  OF  THE  PEESON  23 

possession  of  a  new  world  where  everything 
was  to  be  done,  this  tendency  to  overwork  is 
most  natural, — and  for  this  reason  is  all  the 
more  to  be  combatted.  That  we  have  been  able 
so  successfully  to  carry  the  burden  for  several 
generations  is  indeed  remarkable,  but  there  are 
not  wanting  numerous  indications  that  the 
strain  is  beginning  to  tell.  If  we  do  not  call  a 
halt,  and  devote  more  time  to  rest  and  agree- 
able pastimes,  disastrous  consequences  are  sure 
to  follow,  and  we  will  become  in  the  course  of 
time  a  race  of  neurasthenics  and  degenerates. 
Attention  should  likewise  be  directed  to  the  fact 
that  men  do  not  develop  to  the  highest  point 
of  mentality  who  devote  their  entire  time  to 
work,  as  leisure  is  absolutely  essential  for 
thought  and  the  development  of  all  that  is  best 
in  man. 

Let  us  then  cast  aside  the  shallow  and  igno- 
rant preachments  of  those  who  do  not  under- 
stand the  subject,  and  devote  a  reasonable  time 
to  the  reading  of  good  books,  to  thought,  to 
the  cultivation  of  the  arts  and  sciences,  and  to 
pleasurable  pastimes.  In  these  particulars  we 
are  far  behind  Europe,  and  we  shall  never  take 


24  HEALTH  ON  THE  FARM 

our  place  as  an  intellectual  people  until  we 
radically  change  our  method  of  life.  A  nation 
must  dream  before  becoming  great.  Let  it  not 
be  understood  from  the  foregoing  that  the 
writer  would  in  the  slightest  degree  minimize 
the  necessity  for  a  reasonable  amount  of  work, 
for  he  thoroughly  appreciates  that  without  la- 
bor neither  the  individual  nor  the  nation  itself 
could  remain  sound — it  is  only  urged  that  ex- 
cessive work  is  quite  as  much  to  be  feared  as 
none  at  all. 

Health  and  Labor. — ^As  to  the  number  of 
hours  that  should  be  devoted  to  labor  no  rule 
can  be  laid  down.  It  all  depends  on  the  age, 
physical  and  mental  vigor  of  the  individual,  and 
likewise,  to  a  considerable  degree,  on  the  char- 
acter of  the  work.  Occupations  requiring  in- 
tense mental  or  physical  strain  can  only  be  kept 
up  for  short  periods  of  continuous  application, 
while,  on  the  other  hand,  quite  naturally,  those 
of  a  less  strenuous  nature  would  permit  longer 
hours.  The  young  man,  in  pride  of  perfect 
bodily  and  mental  vigor,  too  often  assumes,  be- 
cause he  has  been  able  in  the  past  to  do  pretty 
much  anything  that  pleased  him  without  ill-ef- 


CARE  OF  THE  PERSON  25 

feet,  that  he  can  continue  to  do  the  same  through 
life.    No  greater  mistake  could  be  made. 

Anything  that  has  a  tendency  to  undermine 
the  health,  repeated  sufficiently  often,  will  ulti- 
mately cause  a  complete  breakdown.  How  often 
do  we  see  the  strength  and  beauty  of  early  man- 
hood blighted  and  turned  to  premature  old  age 
and  death  as  a  consequence  of  disregarding  the 
warnings  that  have  just  been  given !  How  fre- 
quently do  we  observe  young  men  rejoicing  in 
the  emancipation  from  home  and  school  and 
spurred  on  by  the  fatal  delusion  that  while 
others  might  suffer  they  will  not,  becoming  in 
the  end  the  victim  of  that  arch  enemy  of  early 
manhood,  consumption!  Every  practicing 
doctor  has  seen  this,  not  once,  but  hundreds  of 
times,  and  in  the  vast  majority  of  instances 
he  can  say  with  truth  that  the  frightful  result 
is  a  consequence  of  overwork — too  often  asso- 
ciated with  nocturnal  dissipation.  The  man 
who  works  during  the  day,  and  devotes  his 
nights  to  alcohol  and  gay  company  when  he 
should  be  sleeping,  will  assuredly,  sooner  or 
later — and  usually  sooner — suffer  the  inevit- 
able consequences. 


26  HEALTH  ON  THE  FAEM 

To  those  wlio  live  sedentary  lives,  active  out- 
door exercise  is  very  essential,  but  inasmuch  as 
this  little  volume  is  being  written  for  those  who 
live  a  saner  and  more  healthful  existence,  it  is 
not  deemed  necessary  to  discuss  here  this  phase 
of  the  subject. 

Value  of  Sleep. — Closely  connected  with  the 
subject  just  discussed  is  sleep.  Here  also  we 
have  no  rules,  or  laws,  from  which  we  can  clearly 
determine  the  amount  required  in  individual 
cases.  Overwise  philosophers  have  asserted 
that  seven  hours  for  a  man,  eight  hours  for  a 
woman,  and  nine  hours  for  a  fool,  was  the  al- 
lotted time  for  sleep.  As  a  matter  of  fact,  the 
necessity  for  repose  varies  greatly  in  different 
individuals,  some  of  them  requiring  less  while 
others  demand  more.  It  is  a  safe  rule  to  fol- 
low that  every  man  should  sleep  as  long  as  he 
naturally  desires,  for  nature  is  a  much  better 
mentor  than  any  man  could  be — ^however 
learned.  The  majority  of  men  require  at  least 
eight  hours  of  sleep  for  the  day  and  night,  and 
this  should  be  secured  if  possible  at  such  a  time 
as  will  permit  it  to  be  undisturbed ;  hence  it  is 
that  man  usually  prefers  to  sleep  at  night,  and. 


CAEE  OF  THE  PERSON  27 

all  things  considered,  it  is  probably  the  time 
best  suited  for  his  repose.  We  read  many 
marvelous  stories  of  certain  great  men  who  re- 
quired little  or  no  sleep.  Within  recent  years 
the  press  has  frequently  contained  articles  re- 
counting the  extraordinary  fact  that  a  certain 
prominent  inventor  of  this  country  lived  daily 
on  a  mere  spoonful  or  so  of  food,  and  only  slept 
a  few  hours  now  and  then  when  there  was  noth- 
ing else  particularly  to  do.  Such  stories  should 
be  accepted  only  on  absolute  proof,  as,  irrespec- 
tive of  their  utter  improbability,  one  may  ob- 
serve that  they  are  generally  insisted  upon  in 
and  out  of  season  with  a  pertinacity  that 
would  indicate  that  they  were  conceived  and 
are  scattered  abroad  with  the  sole  idea  of  im- 
pressing the  general  public  with  what  a  marvel- 
ous and  unusual  person  the  individual  in  ques- 
tion is.  There  can  be  no  reasonable  doubt  that 
they  are  merely  evidences  of  childish  vanity 
and  puerile  mendacity,  and  are  only  referred  to 
here  for  the  reason  that  young  persons,  igno- 
rant of  the  laws  of  health,  might  attempt  to 
emulate  them,  with  results  that  could  be  but  dis- 
astrous.    Nothing  so  preserves  youth,  health, 


28  HEALTH  ON  THE  FARM 

and  good  looks  as  a  sii-fjicient  amount  of  sleep, 
and  it  is  pre-eminently  the  secret  of  long  life. 

Reference  will  be  made  in  the  chapter  on  the 
Hygiene  of  Infancy  to  the  necessity  of  children 
sleeping  as  much  as  is  possible.  It  will  do  no 
harm  to  say  again  here  that  nothing  is  so  es- 
sential for  the  proper  development  of  the  body 
as  sleep,  and  that  it  is  absolutely  a  crime  to 
awaken  a  child  except  under  circumstances  of 
absolute  necessity. 

Precautions  in  Respect  to  Eating, — A  suffi- 
cient amount  of  sleep,  and  a  proper  quantity 
of  digestible  and  nutritious  food,  thoroughly 
cooked  and  carefully  masticated,  are  the  things 
which  above  all  others  are  most  important  for 
the  maintenance  of  health.  In  the  chapter  on 
Foods,  the  nutrkive  values  and  digestibility  of 
the  various  articles  eaten  by  man  will  be  dis- 
cussed with  sufficient  thoroughness  to  instruct 
the  reader  as  to  a  wholesome  dietary;  it  is, 
therefore,  not  necessary  here  to  go  into  the  mat- 
ter fully,  but  the  subject  is  so  important  that  a 
few  general  remarks  will  not  be  out  of  place. 

Eating  should  never,  so  far  as  is  possible,  be 
hurried.    Nothing  is  more  important  for  the 


CARE  OF  THE  PERSON  29 

proper  digestion  of  food  than  its  thorough 
mastication,  and  this  can  only  be  accomplished 
when  sufficient  time  is  allowed  for  eating.  It  is 
not  necessary  that  this  be  done  to  the  extreme 
advocated  by  some,  but  it  is  certainly  of  the 
highest  importance  that  the  food  be  so 
thoroughly  chewed  that  it  is  reduced  to  fine 
particles,  and  that  it  should  be  so  soaked  in 
saliva  that  it  may  be  swallowed  without  the  aid 
of  liquids  of  any  kind. 

It  is  also  desirable  that  food  should  not  be 
taken  while  the  individual  is  tired,  so  that  it  is  a 
good  plan  where  this  condition  exists  for  one 
to  lie  down  for  a  short  time  before  eating. 

Regularity  in  eating  is  likewise  of  importance, 
it  being  best  to  take  the  meals  at  stated  periods ; 
the  consumption  of  food  at  irregular  hours  often 
leads  to  indigestion  and  is  a  practice  which 
should  not  be  indulged  in. 

It  is  highly  desirable  to  have  food  served 
under  agreeable  circumstances,  digestion  being 
accomplished  in  a  much  more  satisfactory  man- 
ner if  pleasant  conversation  be  indulged  in  dur- 
ing the  meal,  and  if  the  food  be  of  an  appetiz- 
ing character.    Nothing  is  of  more  importance 


30  HEALTH  ON  THE  FAEM 

in  connection  with  this  subject  than  to  have  the 
food  properly  prepared.  Not  only  is  thorough 
cooking  important  from  the  standpoint  of  mak- 
ing foods  digestible,  but  as  is  shown  in  another 
part  of  this  volume,  grave  and  sometimes  fatal 
diseases  are  contracted  by  a  neglect  of  this  im- 
portant procedure. 

Fruits,  contrary  to  what  is  generally  thought, 
contain  but  little  nourishment,  and  severely  tax 
the  digestive  powers  of  those  who  have  a  tend- 
ency to  dyspepsia.  When  eaten  at  all,  they 
should  be  perfectly  ripe  and  fresh,  and  should 
always  be  taken  after  meals  rather  than  before. 

Drinks, — Coffee,  Tea,  Milk,  etc. — Much  mis- 
conception exists,  among  people  generally,  and 
even  among  the  medical  profession,  concerning 
the  proper  amount  of  water  that  should  be 
drunk.  While  this  substance  is  unquestionably 
the  most  wholesome  of  all  drinks,  there  exists 
no  necessity  for  taking  it  in  great  quantities 
at  times  when  the  system  does  not  call  for  it. 
It  would  perhaps  be  a  good  rule  for  all  to  form 
the  habit  of  drinking  little  while  eating,  the 
reason  for  which  will  be  explained  hereafter. 

Coffee  is  exceedingly  popular  both  on  account 


CAEE  OF  THE  PERSON  31 

of  its  delicious  odor  and  taste  when  properly 
made,  and  for  the  reason  that  it  is  highly  stim- 
ulating. While  it  is  borne  by  young  and  vigor- 
ous persons  of  either  sex  with  apparent  im- 
punity, there  frequently  comes  a  time  in  life 
when  it  can  no  longer  be  drunk  without  ill 
effects.  As  a  general  rule,  dyspeptics  do  not 
bear  it  well. 

Tea,  if  properly  prepared,  is  a  most  palatable 
beverage,  and  one  that  is  generally  better  borne 
than  coffee.  It  is  more  wholesome  when  taken 
without  lemon  juice,  and  like  coffee  it  is  less 
disposed  to  produce  trouble  if  largely  diluted 
with  milk,  or  if  taken  without  cream  or  sugar. 

Cocoa  and  chocolate  are  often  used  as  sub- 
stitutes for  tea  or  coffee,  and  where  they  agree 
with  the  individual  are  perhaps  as  wholesome 
as  either.  Both,  however,  contain  considerable 
quantities  of  fat,  and  as  they  are  frequently 
prepared  with  cream,  or  very  rich  milk,  they 
are  not  as  a  rule  well  borne. 

Wliile  milk  might  be  considered  as  being  al- 
most as  much  a  food  as  a  drink  still  the  fact 
that  it  is  fluid,  and  that  it  contains  a  very  large 
percentage  of  water,  causes  it  to  be  regarded 


32  HEALTH  ON  THE  FAEM 

as  a  beverage.  When  taken  slowly — and  this 
precaution  is  particularly  necessary  where  it  is 
fresh  and  sweet — milk  is  a  drink  that  should 
be  regarded  as  being  on  a  par  with  water.  It 
contains  no  injurious  substances,  but  sour  milk 
should,  as  a  rule,  be  avoided  by  dyspeptics. 

The  cardinal  principle  in  taking  beverages  of 
any  kind  at  mealtime  is  that  they  should  be 
drunk  alone  after  the  food  has  been  swallowed, 
as  when  they  are  taken  with  the  purpose  of 
softening  the  latter,  mastication  is  seriously  in- 
terfered with  and  the  proper  soaking  of  the 
food  in  the  saliva  prevented. 

Alcoholic  Beverages. — Alcoholic  drinks  are 
so  fully  discussed  in  a  latter  part  of  this  book 
that  here  it  may  merely  be  stated  that  they  can- 
not be  regarded  as  having  food-value  to  any 
degree,  and  so  far  as  the  matter  is  at  present 
understood,  appear  to  be  entirely  superfluous, 
and  even  positively  injurious.  If  taken  at  all, 
they  should  be  consumed  in  extreme  modera- 
tion, after  meals  rather  than  before.  The 
young  especially  should  be  particularly  warned 
against  the  use  of  all  beverages  of  this  class. 

A  Word  on  ^'Soft  Drmks/' — Mention  should 


CARE  OF  THE  PERSON  33 

also  be  made  of  those  drinks  commonly  sold  at 
soda-fountains.  The  vast  majority  of  them 
may  be  taken  occasionally  without  any  appre- 
ciable ill  effects,  but  the  habitual  use  of  bever- 
ages containing  considerable  quantities  of  syrup 
is  not  entirely  wholesome.  Particularly  is  this 
true  where  the  drink  contains  stimulating 
drugs,  such  as  do  some  of  those  most  advertised. 
Some  of  them  are,  if  no  worse,  the  equivalent  of 
a  strong  cup  of  coffee,  and  should,  therefore,  no 
more  be  taken  every  hour  or  two  during  the  day 
than  a  cup  of  the  substance  just  mentioned.  If 
their  use  is  persisted  in,  it  is  sure  to  be  followed 
by  indigestion,  and  in  many  instances  nervous 
disorders  of  even  a  serious  character.  The 
reader  should  also  be  warned  against  the  use  of 
drinks  containing  medicine  for  the  relief  of  pain 
— particularly  those  that  are  advertised  as  rem- 
edies for  headache.  Practically  without  excep- 
tion, all  such  drinks  contain  coal-tar  prepara- 
tions that  greatly  depress  the  heart,  and  have  in 
a  number  of  instances  been  followed  by  death. 
Drugs  of  this  character  should  be  taken  with 
the  utmost  circumspection,  and  only  on  the  pre- 
scription of  a  competent  physician. 


34  HEALTH  ON  THE  FAEM 

Tobacco. — Tobacco,  of  all  nerve  sedatives,  is 
the  most  universally  used.  In  moderation  it 
could  not  be  said  tbat  it  is  followed  by  any  ap- 
parent ill  effects  in  the  majority  of  people,  but 
if  used  in  excess  oftentimes  sets  up  serious  dis- 
turbances. It  is  peculiarly  injurious  to  boys, 
and  should  never  be  indulged  in  until  manhood 
is  reached.  Some  persons  seem  to  possess  a 
natural  immunity  to  the  ill  effects  of  nicotine, 
and  appear  to  be  able  throughout  their  lives  to 
chew  or  smoke  tobacco  in  any  amount  without 
harmful  results;  such  instances  are,  however, 
rare — its  excessive  use  being  usually  followed 
by  symptoms  that  may  be  of  a  serious  nature. 
Of  the  two  methods  of  use  perhaps  smoking  is 
less  open  to  objection,  though  it  is  unquestion- 
ably true  that  chewing  is  not  so  apt  to  cause  dis- 
turbances of  the  heart.  Smoking  affects  the 
stomach,  but  not  to  the  extent  that  chewing 
does. 


CHAPTER  III 

SANITATION  IN  AND  ABOUT  THE 
HOUSE 

The  bearing  of  intelligently  located  houses 
of  proper  construction  on  health  is  not  so  gen- 
erally understood,  even  by  physicians,  as  the 
facts  warrant,  and,  of  course,  is  even  less  well 
recognized  by  the  non-medical  public.  It  is 
true  that  some  attention  has  been  given  to  the 
matter  of  location,  but  even  in  this  connection 
there  prevails  a  woful  ignorance  among  all 
classes  as  to  just  how  the  diseases  are  trans- 
mitted that  are  most  influenced  in  this  way.  As 
a  result  of  recent  advances  in  medicine  it  has 
been  clearly  shown  that  at  least  some  of  the 
diseases  that  are  most  influenced  by  locality 
may  be  easily  avoided,  and  as  a  consequence  we 
find  that  the  views  of  the  modern  sanitarians 
have  necessarily  undergone  a  certain  amount 
of  change  in  this  direction.  On  the  other  hand 
recognition  of  the  necessity  of  hygienic  con- 

35 


36  HEALTH  ON  THE  FAEM 

struction  has  not  been  sufficiently  accentu- 
ated,— since  it  is  possible  by  proper  attention 
to  the  details  of  building  to  do  away  entirely 
with  at  least  two  of  the  diseases  that  have  here- 
tofore been  the  principal  drawbacks  to  life  in 
all  tropical  and  sub-tropical  countries.  Much 
importance  likewise  attaches  to  houses  being 
thoroughly  ventilated,  and  to  their  being  suffi- 
ciently roomy  to  properly  accommodate  their 
inmates.  The  following  table  shows  the  strik- 
ing relationship  that  mortality  bears  to  over- 
crowding : — 

Relation  of  Death-eate  to  Density  of  Population. 

City.  Mean  number         Average  death-rate 

of  inhabitants  per  1,000  in- 

to each  house.  habitants. 

London    8  24 

Berlin    32  25 

Paris    35  28 

St.  Petersburg 52  41 

Vienna  55  47 

Many  other  statistics  could  be  quoted,  but  all 
follow  the  general  trend  of  those  just  given. 

Choice  of  Site.— In  our  rural  districts  the  in- 
habitants have  a  wide  latitude  in  the  matter  of 
the  selection  of  the  location  for  their  houses, 


SANITATION  ABOUT  THE  HOUSE  37 

and  it  is  usually  the  case  that  our  people  are 
sufficiently  intelligent  to  make  the  best  use  of 
their  opportunities  in  this  direction.  It  may, 
however,  be  mentioned  that  it  is  generally  con- 
sidered that  building-sites  in  the  neighborhood 
of  cemeteries  are  not  favorable  locations,  nor 
should  houses  be  erected  in  the  vicinity  of  a 
manufacturing  plant  that  gives  off  injurious 
gases,  or  obnoxious  materials  of  other  kinds. 
Inasmuch  as  we  now  know  that  malaria  is  trans- 
mitted by  a  certain  mosquito,  and  that  by  prop- 
erly screening  the  house  their  attacks  may  be 
avoided,  the  necessity  no  longer  exists  for 
avoiding  the  vicinity  of  lakes  and  rivers  as 
building-sites;  such  localities  being  as  a  rule 
pleasant  and  often  picturesque,  they  would 
naturally  under  ordinary  circumstances  be  se- 
lected, and  there  now  remains  no  reason  why 
this  may  not  be  done, — provided  that  the  house 
is  so  constructed  that  mosquitoes  can  be  effect- 
ually prevented  from  gaining  entrance. 

Of  much  importance  is  the  selection  of  a 
locality  where  good  and  pure  water  can  be 
easily  procured,  as  otherwise  disastrous  conse- 
quences are  sure  to  follow. 


38  HEALTH  ON  THE  FARM 

The  soil  should  be  of  a  light  and  porous  char- 
acter, easily  permeable  by  water,  and  free  from 
the  descomposing  remains  of  excretions  of  man 
or  animals.  There  is  much  reason  for  the  be- 
lief also  that  the  level  of  the  ground-water 
plays  a  somewhat  important  part  in  the  salu- 
brity of  any  given  locality,  and  it  is  generally 
considered  that  this  should  be  at  least  ten  feet 
below  the  surface.  It  is  generally  thought, 
and  probably  with  truth,  that  those  sites  are 
most  healthful  which  have  their  location  on  a 
basis  of  granite,  or  other  rock-foundation;  in 
such  localities  there  is  usually  a  considerable 
slope  of  the  general  surface  of  the  ground,  with 
the  result  that  water  rapidly  runs  off  after 
rains,  and  consequently  stagnant  pools,  which 
might  serve  as  a  breeding  place  for  mosquitoes 
and  bacteria,  do  not  form.  Soils  through  which 
water  easily  permeates  are  likewise,  as  a  rule, 
healthy,  though  this  depends  in  a  measure  upon 
whether  or  not  they  contain  a  very  considerable 
proportion  of  vegetable  matter.  Clay  founda- 
tions are  healthful  where  there  is  a  consider- 
able slope  to  the  surface  of  the  ground,  but 
where  this  does  not  exist  the  soil  is  damp,  owing 


SANITATION  ABOUT  THE  HOUSE  39 

to  its  impermeability,  and  often  has  stagnant 
pools  upon  its  surface.  Marls  and  alluvial 
soils  are  not  regarded  as  being  wholesome,  but 
it  is  not  unlikely  that  their  bad  reputation  is 
largely  due  to  the  fact  that  they  generally  exist 
in  the  neighborhood  of  rivers  and  other  con- 
siderable bodies  of  water  where  mosquitoes  are 
numerous.  There  are  no  reasons  going  to 
show  that  cultivated  lands  are  unhealthy — 
even  where  they  receive  yearly  abundant  addi- 
tions of  manure.  Where  it  is  necessary  to 
build  in  damp  localities  the  site  should  be  thor- 
oughly drained,  and  the  space  upon  which  the 
house  is  constructed  should  be  carefully  cov- 
ered with  some  impermeable  cement. 

Building  Materials, — Of  all  building  mate- 
rials, the  one  most  commonly  employed  in 
America  is  wood.  This  arises  from  the  fact 
that  in  the  past  we  have  had  unlimited  quan- 
tities of  timber  from  which  lumber  could  be 
procured  at  a  price  so  reasonable  that  no  other 
material  could  ordinarily  be  considered.  That 
the  wooden  house  has  some  advantages  cannot 
be  denied;  its  walls  rapidly  cool  following  the 
torrid  days  that  so  commonly  occur  during  the 


40  HEALTH  ON  THE  FAEM 

summer  in  almost  all  portions  of  the  United 
States,  and  it  is  usually  well  ventilated  as  a  re- 
sult of  the  numerous  fissures  naturally  existing 
in  its  structure. 

Next  to  wood,  bricks  are  most  commonly  used 
for  building  purposes,  and  have  many  advan- 
tages, among  which  are  their  handsome  effect, 
their  stability,  and  their  being  poor  conductors 
of  heat;  the  last  mentioned  is  of  considerable 
importance,  since  it  keeps  both  heat  and  frost 
from  rapidly  permeating  the  interior,  and  as  a 
consequence  houses  constructed  of  this  material 
are  cooler  in  summer  and  warmer  in  winter. 

Other  materials  occasionally  used  are  con- 
crete, granite,  marble,  and  sandstone,  any  of 
which,  on  account  of  their  durable  character 
and  the  beauty  that  they  lend  to  structures 
made  from  them,  may  be  selected  for  building 
purposes,  but  inasmuch  as  they  are  rarely  used 
in  rural  districts,  a  detailed  consideration  of 
their  peculiar  advantages  for  building  purposes 
is  not  deemed  here  necessary. 

The  internal  wall-coating  of  houses  deserves 
more  consideration  than  is  commonly  accorded 
it,  since  the  dyes  used  for  coloring  wall-paper 


SANITATION  ABOUT  THE  HOUSE    41 

and  curtains  in  some  instances  contain  noxious 
materials.  Chief  among  those  that  are  danger- 
ous are  the  bright  green  pigments  which 
commonly  contain  arsenic  as  their  principal 
constituent;  where  these  or  other  poisonous 
substances  are  employed  in  interior  decorations 
the  air,  wherever  the  room  is  kept  closed,  may 
become  more  or  less  impregnated  with  poison- 
ous gases,  and  serious  consequences  to  the  in- 
mates may  ensue. 

Screening  Indispensable  to  Health. — Nothing 
is  more  important  in  connection  with  house 
construction  that  having  every  opening  thor- 
oughly screened.  We  have  learned  that  both 
malaria  and  yellow  fever  are  transmitted  al- 
ways by  certain  kinds  of  mosquitoes,  and  it 
therefore,  becomes  a  matter  of  the  greatest  im- 
portance to  effectually  prevent  the  entrance  of 
these  insects.  It  cannot  be  too  strongly  in- 
sisted upon  that  we  absolutely  know  that  the 
statement  just  made  is  correct,  and  that  avoid- 
ing the  diseases  referred  to  becomes  as  a  conse- 
quence entirely  a  matter  of  preventing  the 
entrance  of  mosquitoes  into  houses. 

The  Anopheles  mosquito,  which  is  the  one 


42 


HEALTH  ON  THE  FARM 


that  transmits  malaria,  often  exists  in  localities 
where  the  more  common  varieties  do  not  occur, 
and  on  account  of  the  habits  of  this  insect 
their  presence  is  liable  to  be  overlooked.  They 
seldom  attempt  to  bite  during  the  day,  and  it 
is  only  rarely  the  case  that  they  try  to  do  so  at 


^ 


ANOPHELKS. 
(Malarial  Mosquito.) 


Fig.  2. 

CULEX. 

(Common  Mosquito.) 


night  in  a  well  lighted  room; — particularly 
where  movement  of  any  kind  is  going  on.  Dur- 
ing the  day  this  mosquito  remains  perfectly 
quiet  in  the  dark  corners  of  the  house,  and  is 
very  fond  of  resting  on  cobwebs,  presenting, 
when  doing  so,  an  appearance  strikingly  sim- 
ilar to  that  of  fragments  of  leaves,  soot  or  of 
other  natural  objects  that  are  frequently  found 


SANITATION  ABOUT  THE  HOUSE     43 

suspended  on  such  structures.  On  account  of 
these  peculiarities  and  for  the  further  reason 
that  the  insect  bites  mainly  just  following  day- 
break, when  the  victim  is  profoundly  uncon- 
scious in  sleep,  its  presence  often  remains  un- 
detected, and  as  a  consequence  we  occasionally 
hear  from  those  who  do  not  take  the  trouble  to 
inform  themselves  that  malaria  exists  in  this  or 
that  locality  where  mosquitoes  do  not  occur. 

The  yellow-fever  mosquito  bites  for  the  most 
part  during  the  day,  but  will  do  so  at  any  time 
when  there  is  light.  In  districts  where  this 
disease  occurs  it  is  quite  as  important  to  pre- 
vent its  entrance  as  that  of  the  malarial  mos- 
quito. Not  only  does  screening  prevent  mala- 
ria and  yellow  fever,  but  it  keeps  out  flies  and 
other  insects  that  unquestionably  bring  with 
them  the  germs  of  other  diseases. 

There  now  remains  no  doubt  that  several 
affections,  notably  typhoid  fever  and  dysentery, 
are  frequently  communicated  by  means  of  the 
common  house-fly,  which  spends  its  time  alter- 
nately on  the  fecal  material  around  privies  or 
in  other  filth,  and  in  our  kitchens  and  dining- 
rooms;  it  is  one  of  the  most  astounding  evi- 


44  HEALTH  ON  THE  FARM 

dences  of  the  power  of  habit,  in  the  face  of  com- 
mon sense  and  ordinary  decency,  that  we  have 
not  long  ago  taken  active  steps  to  rid  ourselves 
of  its  disgusting  presence.  Fortunately  in 
screens  we  have  a  perfect  barrier  to  the  en- 
trance of  flies,  and  no  house  can  be  considered 
complete  without  being  thoroughly  equipped 
with  these  all-necessary  appliances. 

It  is  scarcely  possible  to  overestimate  the 
economy  that  results  from  the  use  of  screens; 
among  the  various  means  employed  for  con- 
serving the  public  health  they  take  first  rank, 
and  undoubtedly  insure  those  who  live  in  houses 
to  which  they  have  been  added  an  immunity 
against  the  costly  effects  of  disease  that  could 
scarcely  be  computed.  A  house  would  be  more 
habitable  without  chairs,  beds,  or  tables  than 
screens,  since  in  the  absence  of  the  former  we 
may  be  healthy,  though  somewhat  uncomfort- 
able, but  without  the  latter  serious  disorders  are 
pretty  certain,  sooner  or  later,  to  make  their  ap- 
pearance. 

It  is  of  considerable  importance  to  use  a 
screen  the  mesh  of  which  is  sufficiently  fine. 
Where  mosquitoes  exist,  the  screen  should  be  of 


SANITATION  ABOUT  THE  HOUSE    45 

such  fineness  that  at  least  sixteen,  or  better 
eighteen  meshes  be  in  each  inch  of  the  gauze. 
Where  it  is  absolutely  certain  that  mosquitoes 
are  not  to  be  feared,  the  spaces  may  be  some- 
what larger — but  always  of  such  size  as  will 
prevent  the  entrance  of  the  smallest  fly. 

Air-space  Required. — It  is  of  much  impor- 
tance from  a  hygienic  standpoint  that  the  rooms 
of  dwellings  should  be  sufficiently  large.  The 
height  should  never  be  less  than  eight  feet,  and 
the  living-room  should  be  made  as  large  as  cir- 
cumstances will  permit.  Bed-chambers  should 
contain  at  least  1,000  cubic  feet  of  air  space  for 
each  adult,  with  somewhat  less  for  children, 
though  it  should  never  be  forgotten  that  the 
more  the  better;  this  means  that  each  person 
should  have  the  equivalent  of  a  room  which  is  at 
least  10  X  12  X  9  feet. 

Heating. — Americans  are  extravagant  in  the 
matter  of  heating  to  a  degree  that  astonishes  the 
average  foreigner,  and  it  is  by  no  means  sure 
that  we  do  not  go  to  unhygienic  extremes  in  this 
direction.  It  is  not,  perhaps,  true  that  the  ex- 
cessive heat  itself  could  be  considered  as  es- 
pecially hurtful,  but  it  is  too  often  the  case  that 


46  HEALTH  ON  THE  FAEM 

the  conditions  required  to  secure  the  degree  of 
heat  preferred  by  us  are  incompatible  with 
proper  ventilation,  and  hence  are  to  be  con- 
demned. It  is  generally  considered  that  the 
temperature  of  living-rooms  should  be  some- 
where about  70°  F. ;  for  many  persons  this  is 
lower  than  would  be  entirely  comfortable,  and 
as  a  consequence  our  houses  in  the  winter  are 
frequently  kept  nearer  80°  F.  than  the  figure 
just  given.  The  reader  should  be  urged  to  see 
to  it  that,  at  whatever  temperature  his  habita- 
tion is  kept,  a  sufficient  amount  of  ventilation  be 
secured. 

There  are  many  different  methods  of  heating, 
the  most  satisfactory  of  which  are  by  means  of 
hot  water  or  steam ;  a  modified  form  of  the  lat- 
ter is  the  so-called  vapor  method,  which  in  re- 
cent years  has  proven  extremely  satisfactory. 
Hot  air,  supplied  by  a  furnace  is  also  exten- 
sively used,  and  for  the  reason  that  by  this 
method  fresh  air  from  the  outside  is  constantly 
brought  into  the  house,  it  is  theoretically  to  be 
commended;  practically,  however,  a  consider- 
able difficulty  is  experienced  in  securing  an 
equable  distribution  of  this  heat  throughout  the 


SANITATION  ABOUT  THE  HOUSE     47 

various  parts  of  the  house,  and  as  a  conse- 
quence it  has  not  achieved  the  popularity  that 
it  would  otherwise  have  done. 

Inasmuch  as  the  installation  of  plants  for 
heating  by  the  methods  just  referred  to  entails 
quite  an  expense,  and  for  the  further  reason 
that  they  require  coal  for  satisfactory  operat- 
ing, they  have  not  been  employed  in  the  rural 
districts  of  America  to  any  considerable  extent. 
The  farmer,  for  the  most  part,  depends  on  the 
old  open  fireplace  where  wood  is  plentiful  and 
the  weather  does  not  become  excessively  cold, 
while  in  those  portions  of  the  country  where 
the  temperatures  in  winter  go  very  low,  the 
stove  is  generally  employed.  Of  the  two 
methods,  the  former  is  much  the  more  hygienic 
where  it  can  be  used  successfully,  but  over  a 
greater  portion  of  the  United  States  this  can- 
not be  done  owing  to  the  cold  winter  climate. 

The  principal  objection  to  the  stove  lies  in 
the  fact  that  the  heat  that  comes  from  it  is 
very  dry,  and  that  where  its  walls  have  to  be 
heated  excessively,  unpleasant  odors  are  apt 
to  be  generated ;  the  former  is  usually  and  ought 
always  to  be  obviated  by  keeping  upon  the  stove 


48  HEALTH  ON  THE  FARM 

a  vessel  of  water,  the  vapors  from  wMcli 
moisten  the  atmosphere,  and  the  latter  by  hav- 
ing the  stove  of  such  size  that  it  will  not  require 
excessive  heating  in  order  to  warm  the  room  in 
which  it  is  placed.  Wherever  possible  the  open 
fireplace  is  to  be  preferred  to  the  stove  for  the 
reason  that  it  very  thoroughly  ventilates  the 
room. 

Ventilation. — In  order  that  the  health  of  the 
inmates  may  be  conserved  proper  ventilation  of 
all  habitations  is  essential.  However  cold  the 
weather  may  be,  an  abundance  of  fresh  air 
should  be  allowed  to  enter  all  parts  of  the  house. 
In  the  average  wooden  dwelling  there  are  so 
many  cracks  that  good  ventilation  is  generally 
secured  without  opening  doors  or  windows,  but 
where  the  construction  does  not  permit  this, 
openings  for  the  entrance  of  air  should  be  left 
in  the  most  convenient  and  suitable  places. 
Windows  may  be  slightly  raised  and  draughts 
prevented  by  proper  screening,  or  what  is  even 
better,  rooms  should  be  so  constructed  that  they 
have  openings  at  the  top  and  at  the  bottom  to 
allow  free  ventilation.  Openings  towards  the 
upper  portion  of  rooms  are  especially  impor- 


SANITATION  ABOUT  THE  HOUSE  49 

tant  in  hot  weather,  as  the  warm  air  rises  to  the 
ceiling  and  escapes  only  very  slowly  where  such 
exits  do  not  exist.  Lowering  windows  from  the 
top  aids  materially  in  allowing  the  hot  air  to 
escape,  but  this  is  not  altogether  so  satisfactory 
as  having  openings  higher  up  on  the  walls,  or 
in  the  ceiling. 

Disposal  of  Sewage,  No  problem  that  con- 
fronts the  dweller  in  the  rural  district  is  of 
greater  importance  than  the  proper  disposal  of 
sewage.  It  is  unfortunately  impossible  in 
most  instances  for  the  farmer  to  have  in  his 
house  a  system  of  water-works,  and,  therefore, 
all  dish-waters  and  slops  are  thrown  into  the 
yard,  and  a  privy  is  used  instead  of  a  modern 
water-closet.  Where  the  lay  of  the  land  is  such 
that  water  readily  runs  off,  or  the  soil  is  of  a 
character  that  permits  rapid  absorption,  throw- 
ing slops  on  the  ground  around  the  house  may 
not  constitute  a  danger  to  the  inmates,  but  noth- 
ing is  more  certain  than  that  the  old  fashioned 
privy  is  a  dire  menace  to  the  health  of  all  those 
in  its  vicinity. 

Not  only  are  infectious  materials  brought 
into  houses  by  flies,  from  fecal  matter  and  other 


50  HEALTH  ON  THE  FAEM 

excretions,  but  they  are  carried  away  by  the 
rains  and  sometimes  contaminate  sources  of 
water-supply.  It  is  furthermore  extremely 
probable  that  bacteria  in  particles  of  dust  from 
dried  fecal  material  may  be  carried  by  the  winds 
from  privies  into  wells  and  houses,  and  as  a  con- 
sequence diseases  may  be  spread;  of  perhaps 
still  more  importance — and  certainly  of  far 
greater  moment  all  over  the  southern  portions 
of  the  country — is  the  fact  that  hook-worm  dis- 
ease and  other  infections  caused  by  animal  para- 
sites are  transmitted  from  man  to  man  as  the 
result  of  our  adherence  to  the  old  fashioned 
privy. 

As  will  be  explained  in  the  chapter  devoted 
to  the  common  communicable  diseases,  the  eggs 
of  the  hook-worm  pass  from  the  intestine  along 
with  the  feces  of  those  who  are  victims  of  this 
parasite  and  reaching  the  ground,  hatch  out  in 
the  course  of  a  few  days  minute  hook-worm  em- 
bryos, which  crawl  away  and  permeate  the  soil 
in  the  vicinity ;  later  collecting  in  little  pools  that 
form  after  rains,  or  in  dew-drops  during  the 
night,  they  attach  themselves  to  the  skin  of  bare- 
footed children  who  come  in  contact  with  such 


SANITATION  ABOUT  THE  HOUSE  51 

collections  of  water,  and  boring  into  the  body 
ultimately,  through  a  circuitous  route,  reach  the 
intestines.  Here  they  undergo  further  develop- 
ment, and  in  a  short  time  become  mature  hook- 
worms, which  in  their  turn  lay  eggs,  and  the 
life  cycle  begins  over  again.  It  is  thus  seen  that 
a  child  having  hook-worm  disease  becomes  a 
menace,  on  account  of  the  privy,  to  its  brothers 
and  sisters,  and  of  course  quite  commonly  re- 
ceives back  into  its  own  body,  worms  that  had 
previously  escaped  as  eggs. 

In  the  same  way  eggs  of  the  two  common  tape- 
worms pass  out  with  the  feces,  and  the  offal 
containing  them  being  eaten  by  hogs  in  the  one 
case,  or  being  scattered  in  the  vicinity  and  taken 
in  with  grass  by  cows  in  the  other,  have  their 
shells  dissolved  oif  as  soon  as  they  reach  the 
stomachs  of  these  animals,  and  there  are  liber- 
ated small  embryos  that  bore  through  the  walls 
of  the  stomach  and  later  find  their  way  into  the 
muscular  tissues  of  these  beasts,  and  there  lie 
dormant  until  eaten  by  man  with  imperfectly 
cooked  meat ;  after  being  swallowed,  the  embryo 
parasite  passes  to  the  intestine  and  soon  be- 
comes a  fully  developed  tapeworm. 


52  HEALTH  ON  THE  FAEM 

Particular  reference  at  this  point  should  be 
directed  to  the  evil  effects,  which  are  even  still 
greater  than  those  that  come  from  the  privy, 
of  permitting  children  and  hired  helpers  to  scat- 
ter their  feces  indiscriminately  in  corners  of  the 
yard,  the  apple-orchard,  or  in  the  horse-lot; 
under  such  circumstances,  where  hook-worm 
disease  is  once  introduced,  the  soil  in  the  course 
of  a  short  time  becomes  thoroughly  permeated 
with  the  embryos  of  this  worm,  and,  as  a  conse- 
quence, all  of  the  children  who  play  in  the  in- 
fected area  barefooted,  as  is  customary  in  the 
country,  are  sooner  or  later  infected  with  these 
parasites.  It  is  thus  seen  that  soil-pollution 
from  fecal  material  is  a  most  dangerous  thing, 
and,  particularly  in  the  southern  portion  of  the 
United  States,  deserves  the  most  earnest  consid- 
eration of  everyone.  We  should  see  to  it  that 
our  children  only  evacuate  their  bowels  in 
properly  constructed  closets ;  and  it  is  the  duty 
of  the  head  of  every  family  to  provide  such  a 
place  for  the  accommodation  of  those  who  are 
dependent  on  him. 

Proper  Construction  of  Out-door  Privies, — 
The  most  practical  and  generally  satisfactory 


SANITATION  ABOUT  THE  HOUSE  53 

device  heretofore  invented  for  the  disposal  of 
the  sewage  of  communities  unprovided  with 
water-works  is  what  is  known  as  the  Rochdale, 
or  dry-closet,  system.  By  this  system  a  privy, 
at  a  distance  from  the  dwelling,  is  constructed 
in  the  ordinary  manner,  with  the  exception  that 
instead  of  being  open  at  the  back  it  is  tightly 
closed.  In  the  space  beneath  the  seat  recepta- 
cles are  placed  for  receiving  the  urine  and  feces. 
These  may  consist  of  pails  of  wood  or  better 
of  galvanized  iron ;  or  a  single  box  occupying  the 
whole  space.  If  wooden  receptacles  are  used, 
they  should  be  thoroughly  coated  on  the  inside 
with  tar,  to  prevent  both  leakage  and  the  soak- 
ing of  the  liquids  into  the  wood.  One  such 
structure,  which  the  writer  knows  has  been 
wholly  satisfactory  has  a  brick  foundation  with 
walls  two  feet  high  around  the  front  and  sides, 
within  which  rests  a  shallow  tarred  box.  It  en- 
sures perfect  cleanliness. 

In  any  case  this  space  under  the  seat  is 
tightly  closed,  being  guarded  by  doors  that  open 
outward,  through  which  the  pails  or  box  may  be 
introduced  and  removed  for  emptying. 

Each  privy  contains  a  box  in  which  is  placed 


54  HEALTH  ON  THE  FARM 

either  wood  ashes  or  dry  powdered  earth,  witH 
a  small  shovel  by  which  a  sufficient  quantity  of 
the  dust  to  cover  the  deposit  is  thrown  into  the 
pail  after  each  evacuation.  It  is  remarkable 
how  completely  this  shovelful  of  earth  or  ashes 
destroys  all  disagreeable  smell.  The  privy 
should  be  provided  with  at  least  two  opposite 
windows,  both  of  which  should  be  thoroughly 
screened.  The  entrance  should  have  a  door  that 
is  closed  with  a  spring,  so  that  it  cannot  be 
carelessly  or  accidentally  left  open  when  va- 
cant. At  intervals  the  pails  containing  the 
feces  are  removed,  and  the  contents  are  carried 
to  a  distance  and  buried. 

Another  plan  that  is  quite  satisfactory  where 
iron  pails  are  used,  is  to  place  a  quantity  of 
water  in  the  vessels  for  receiving  the  feces,  and 
then  to  pour  in  a  small  quantity  of  kerosene; 
the  latter  substance  forms  a  layer  over  the  water 
that  keeps  out  flies,  and  does  away  largely  with 
the  disagreeable  odors  that  are  likely  to  ema- 
nate. 

If  any  contagious  disease  exists  among  those 
who  use  such  a  closet,  the  fecal  material  should 
be  carefully  sterilized  before  being  removed,  as 


SANITATION  ABOUT  THE  HOUSE    55 

by  means  of  corrosive  sublimate,  carbolic  acid, 
chlorinated  lime,  or  any  one  of  the  many  com- 
mercial disinfectants  containing  crysylic  acid, 
all  of  which  may  be  obtained  at  any  drug  store. 
If  carbolic  acid  or  other  liquid  antiseptics  be 
used  the  amount  by  volume  should  be  equal  to 
about  five  per  cent,  of  the  material  to  be  treated ; 
the  proportion  of  corrosive  sublimate  should 
be  at  least  1  to  1,000  where  this  disinfectant 
is  used.  Along  with  whatever  antiseptic  is 
chosen,  water  should  be  added  in  sufficient  quan- 
tity to  permit  the  whole  to  be  rendered  semi- 
fluid, and  the  mixture  should  then  be  thoroughly 
stirred,  and  the  chemical  left  to  act  for  some 
hours  before  emptying  the  receptacle.  By  far 
the  most  satisfactory  method  of  sterilizing  in- 
fected material,  however,  is  by  boiling,  since 
disease-^erms  are  killed  by  such  a  temperature 
in  a  few  moments.  Where  iron  receptacles  are 
used,  therefore,  the  simplest  method  is  to  set 
them  upon  an  open  fire  in  the  yard  for  a  little 
while. 

A  privy  constructed  after  the  manner  just  de- 
scribed possesses  some  advantages  even  over 
the  regulation  water-closets  that  are  used  in 


56  HEALTH  ON  THE  FAEM 

cities,  since  they  are  cheaper  in  original  cost, 
require  less  repairs,  and  are  nninjured  by  a 
freezing  temperature.  The  amount  of  care  re- 
quired to  keep  them  in  proper  condition  is  not 
excessive,  and  they  are  so  infinitely  superior 
from  a  hygienic  standpoint  to  the  old-time  privy 
that  no  sort  of  comparison  is  possible. 

It  should  always  be  remembered  that  the 
principal  advantages  of  this  closet  are  that 
where  it  is  used  we  are  able  to  collect  all  of 
the  evacuations,  which  may  then  be  properly 
deodorized  with  soil  or  ashes,  and  that  it  may 
then  be  finally  disposed  of  in  such  a  way  that 
it  cannot  be  reached  by  hogs  or  other  animals ; 
of  very  great  importance  also  is  the  screening 
of  the  closet,  since  only  in  this  way  is  it  pos- 
sible to  prevent  flies  from  gaining  entrance  to 
the  fecal  material  in  the  receiving  pails. 

Water  supply} — ^In  the  location  of  houses 
and  schools  an  eye  should  always  be  had  to 

iThis  subject  is  fully  treated  in  another  volume  of  this 
Library,  entitled  Home  Water-works,  written  by  Pbof.  Cable- 
ton  J.  Lynde.  It  shows  where  water  should  be  sought,  and 
how  it  may  be  supplied  under  perfectly  safe  conditions  to 
the  household,  with  descriptions  of  machinery,  estimates  of 
expense,  etc.  This  thoroughly  practical  book  meets  a  widely 
recognized  need  for  information,  and  is  written  by  a  specialist. 


SANITATION  ABOUT  THE  HOUSE  57 

selecting  a  site  where  it  is  possible  to  obtain 
good,  pure  water.  To  those  fortunate  dwellers 
in  the  mountainous  regions  of  our  country  this 
is  usually  a  matter  of  little  difficulty,  since  it 
is  always  possible  to  find  a  location  in  the 
neighborhood  of  which  the  purest  spring  water 
may  be  obtained.  In  less  favored  regions  the 
well  becomes  the  main  reliance,  while  cisterns 
are  used  in  some  portions  of  our  country,  in 
which  water  is  collected  during  the  rainy 
seasons  of  the  year.  Of  the  two,  the  former  is 
undoubtedly  to  be  preferred,  provided  a  pump 
be  used  instead  of  the  old  fashioned  bucket. 
The  writer  is  strongly  of  the  opinion  that  a  very 
large  proportion  of  the  contamination  to  which 
sources  of  water-supply  are  subject  comes  from 
the  bucket  being  drunk  from  or  handled  by  per- 
sons with  contagious  diseases,  or  from  germs 

Thousands  of  men  living  in  rural  parts  of  the  United  States 
and  Canada,  out  of  reach  of  a  public  water-system,  have 
equipped  their  homes  with  water-supply  conveniences  equal 
to  any  found  in  the  cities.  Thousands  more  who  could  well 
afford  to  do  so  and  who  could  do  so  advantageously,  have  not 
done  so  for  various  reasons — because  the  idea  has  not  occurred 
to  them,  or  because  they  did  not  know  how  to  go  about  it,  or 
because  they  mistakenly  thought  the  expense  too  great.  To 
all  such  this  book  should  prove  of  the  greatest  practical  help. 


58  HEALTH  ON  THE  FARM 

being  blown  into  the  well  with  dust,  or  carried 
in  by  means  of  insects  and  small  animals.  It 
is  inconceivable  that  any  appreciable  amount  of 
contamination  from  the  surface  can  reach  the 
underground  streams  that  supply  wells  in  lo- 
calities that  are  thinly  populated,  though  it  is 
unquestionably  true  that  a  well  might  be  in- 
fected as  a  result  of  the  entrance  of  surface- 
water  where  its  top  is  not  properly  protected. 
On  the  other  hand  we  have  in  an  open  well  or 
cistern  every  facility  afforded  for  the  entrance 
of  bacteria. 

It  is  unquestionably  of  the  utmost  importance 
that  wells  be  carefully  covered  over,  and  every 
precaution  should  be  taken  to  prevent  surface- 
water  leaking  into  them  around  their  edges. 
In  order  to  comply  with  these  conditions  a 
pump  is  essential,  since  it  is  the  only  means  by 
which  water  can  be  brought  to  the  surface  with- 
out exposing  the  contents  of  the  well  to  contami- 
nation. It  is  likewise  of  the  first  importance 
to  have  the  walls  of  the  well  curbed  to  a  suf- 
ficient depth  to  prevent  the  possibility  of  seep- 
age from  the  surface.  It  is,  of  course,  also 
quite  necessary  that  the  well  be  of  sufficient 


SANITATION  ABOUT  THE  HOUSE  59 

depth — the  lower  we  go  the  more  likely  are  we 
to  secure  a  perfectly  pure  water.  In  regions 
where  the  water  rises  to  within  eight  or  ten 
feet,  or  less,  of  the  surface,  the  possibility  of 
the  well  being  contaminated  during  the  rainy 
season  by  seepage  is  considerably  increased, 
and  the  waters  of  such  wells  should  be  used 
only  after  analyses  have  shown  that  they  are 
pure;  where  this  cannot  be  done,  the  water 
should  be  boiled  before  being  drunk.  Of 
course,  the  possibilities  of  contamination  are 
greatly  increased  if  the  locality  be  thickly  in- 
habited. 

As  has  been  before  remarked,  cisterns  are 
more  liable  to  contamination  from  the  air  than 
are  wells,  chiefly  owing  to  the  fact  that  they  are 
supplied  by  water  that  is  conducted  into  them 
by  gutters  from  the  tops  of  houses.  There  is 
no  question  that  during  the  dry  seasons  dust 
containing  many  kinds  of  bacteria  is  deposited 
all  over  the  tops  of  houses  and  remains  there 
until  washed  away  by  the  rains.  While  it  is 
true  that  the  sunlight  quickly  kills  most  germs 
that  produce  disease  a  certain  number  of  them 
would  inevitably  escape,  and  having  gained  en- 


60  HEALTH  ON  THE  FAEM 

trance  to  a  cistern,  would  be  likely  to  multiply 
and  later  cause  trouble.  It  is  thus  seen  tbat 
however  pure  the  rain-water  may  originally 
have  been — and  it  is  among  the  purest  of  all 
waters — it  is  likely  to  become  contaminated  in 
the  process  of  collection,  and  may  ultimately  in 
this  way  become  the  source  of  disease.  Where 
any  doubt  exists  as  to  the  purity  of  such  water 
it  should  be  boiled  before  use. 

Surface-streams  also  occasionally  supply 
drinking-water  in  rural  districts,  and  while  the 
use  of  such  waters  may  not  always  be  attended 
by  danger,  their  contamination  by  disease-pro- 
ducing germs  is  much  more  to  be  feared  than 
when  they  are  derived  from  wells  or  springs; 
where  streams  arise  from  and  keep  their  course 
through  uninhabited  districts  the  probabilities 
are  strong  that  their  waters  are  pure  and  fit 
for  use,  but  where  they  run  through  cultivated 
fields,  and  particularly  where  they  pass  in  the 
neighborhood  of  houses,  their  waters  should 
never  be  looked  upon  as  being  drinkable, — ex- 
cept after  being  boiled  or  properly  filtered.  In- 
asmuch as  adequate  filtration  is  exceedingly 
difficult  to  carry  out,  and  requires  a  somewhat 


SANITATION  ABOUT  THE  HOUSE     61 

extensive  and  costly  plant,  this  is,  as  a  rule,  not 
feasible  for  the  dweller  in  country  districts,  and 
boiling,  therefore,  remains  the  only  satisfactory 
method  of  rendering  the  water  fit  for  use  where 
doubt  exists  as  to  its  purity. 

Location  of  Pens  and  Stables  for  Animals. — 
Animals  should  always  be  housed  at  some  lit- 
tle distance  from  the  dwelling.  While  it  is 
true  that  man  does  not  often  contract  directly 
diseases  from  hogs,  sheep,  horses  and  cattle, 
there  are  some  maladies  of  a  most  serious  char- 
acter that  come  to  us  in  this  way,  and  we 
should,  therefore,  always  guard  against  their 
occurrence  by  removing  ourselves  as  far  as  is 
possible  from  sources  of  possible  infection. 
The  matter  also  has  an  aesthetic  side,  as  odors 
of  a  disagreeable  character  may  prove  very 
annoying  where  animals  are  kept  too  close  to 
the  house.  It  is  likewise  of  importance  that 
stables  should  be,  if  possible,  on  lower  ground 
than  the  dwelling,  since  during  rains  materials 
from  their  dung  may  be  washed  around  and 
under  the  house,  and  may  possibly  gain  access 
to  the  well. 

Every  care  should  be  taken  to  keep  hog-pens 


62  HEALTH  ON  THE  FAEM 

and  stables  clean,  since  otherwise  very  foul 
smells  are  engendered  that  oftentimes  find  their 
way  to  neighboring  houses.  There  is  also  a 
suspicion  that  some  of  the  germs  that  produce 
disease  find  the  conditions  suitable  for  their 
stables  and  pig-sties. 

In  this  connection  it  might  be  well  to  warn 
those  unacquainted  with  the  subject  against  the 
all  too  common  practice  of  close  association 
with  dogs,  since  it  is  well  established  that  in 
addition  to  hydrophobia  they  may  transmit, 
while  apparently  in  perfect  health,  maladies  of 
a  deadly  character  to  the  human  being.  It  can- 
not be  too  often  emphasized  that  the  less  inti- 
mate our  association  with  the  lower  animals  is, 
the  greater  the  likelihood  of  our  escaping  many 
serious  diseases. 


CHAPTER  IV 

HYGIENE  OF  INFANCY  AND  CHILD- 
HOOD 

No  characteristic  of  the  Caucasian  mind  is 
more  marked,  and  none  more  universally  affects 
his  actions  than  a  constant,  gnawing  suspicion 
that  the  things  going  on  around  him  are  not  be- 
ing done  in  the  proper  way,  and  consequently  an 
irrepressible  desire  to  experiment,  and  if  pos- 
sible, to  change  everything.  Such  a  spirit  is 
unquestionably  the  basis  of  what  we  call  prog- 
ress, and,  in  so  far  as  it  conduces  to  the  health 
and  happiness  of  mankind,  is  entitled  to  our 
most  hearty  commendation.  On  the  other 
hand,  it  cannot  be  denied  that  too  often  we  en- 
deavor to  bring  about  changes  with  but  an  im- 
perfect understanding  of  the  basic  principles 
at  issue,  and  naturally,  under  such  circum- 
stances, our  efforts  are  crowned  with  anything 
but  success.  In  other  words,  an  enlightened  in- 
vestigation of  the  whys  and  wherefores  of  any 

63 


64  HEALTH  ON  THE  FAEM 

existing  state  of  affairs  may  and  often  does, 
lead  to  improvement,  while,  on  the  other  hand, 
ignorant  meddling  is  likely  to  be  followed  by 
disastrous  consequences. 

Nowhere  do  we  see  the  bad  results  of  false 
conceptions  more  marked  than  in  our  treat- 
ment of  infants  and  children. 

Particularly  do  young  infants  suffer  in  this  way, 
as  they  are  pounced  upon  as  soon  as  they  enter  the 
world  by  every  old  *' granny"  and  negro  '* mammy" 
in  the  neighborhood,  and  plied  with  abominable  con- 
coctions that  would  be  productive  of  homicide  if  we 
were  to  attempt  forcibly  to  administer  them  to  grown 
men,  and  whose  only  effect  on  the  defenseless  little 
sufferer  is  to  cause  colic  and  indigestion.  Many  times 
has  the  writer  seen  a  wee,  tiny  little  mortal,  who  was 
too  young  and  weak  to  even  protest,  bundled  up  with 
a  mountain  of  flannels  in  the  hottest  weather  of 
July  and  August.  True  to  the  superstition  that  the 
warmer  we  kept  an  infant  the  better,  too  frequently 
we  see  them  confined  to  hot  stuffy  rooms  when  they 
should  be  out  in  the  sunshine,  or  under  the  trees. 
Instead  of  being  allowed  to  gain  health  and  strength 
in  the  forests,  which  are  the  schoolhouses  of  nature, 
the  miserable  little  wretch  is  later  sent  to  a  public 
school  as  soon  ajs  he  or  she  can  be  trusted  to  go 
alone  on  the  streets,  and  the  tiny  victim  too  fre- 
quently contracts  diphtheria,  scarlet  fever,  whooping- 
cough,  measles,  or  some  other  disease  as  a  reward  of 


HYGIENE  65 

merit.  Truly  we  see  to  it  that  the  helpless  innocents 
early  realize  the  truth  of  the  melancholy  and  hope- 
less biblical  lament  that  '* man's  days  here  are  few 
and  full  of  trouble. '* 

We  should  rear  our  children  with  as  little  in- 
terference as  possible,  allowing  them  the  ut- 
most freedom  compatible  with  their  safety,  and 
permitting  them  to  do  those  things  that  nature 
and  instinct  demand.  Above  all  let  them  sleep 
as  much  and  as  long  as  they  will,  insist  that 
they  live  in  the  open  air,  and  encourage  them 
in  every  possible  way  to  perfect  their  physical 
education  by  those  active  amusements  that  they 
instinctively  prefer.  After  they  have  estab- 
lished a  sound  and  rugged  constitution  ample 
time  will  be  left  for  them  to  develop  mentally. 

Feeding  of  Nursing  Infants. — The  most  im- 
portant thing  in  connection  with  the  feeding  of 
infants  is  to  always  remember  that  nature  has 
provided  in  their  mother's  milk,  when  suffi- 
ciently abundant  and  normal  in  quality,  every- 
thing in  the  way  of  food  and  drink  that  they 
require.  During  the  three  days  that  usually 
intervene  between  birth  and  the  coming  of  the 
milk  in  the  mother's  breast,,  infants  may  be 


66  HEALTH  ON  THE  FAEM 

given  from  time  to  time  small  quantities  of 
pure  water,  but  under  no  circumstances  should 
anything  else  be  allowed.  During  this  period 
the  child  may  be  put  to  the  breast  four  or  five 
times  in  the  twenty-four  hours,  for,  while  it 
gets  but  little  in  the  way  of  nourishment,  there 
is  even  at  this  time  a  watery  fluid  secreted  in 
the  breast  that  goes  far  towards  supplying 
everything  that  the  infant  needs  for  the  time 
being. 

A  child  should  never  nurse  longer  than 
twenty  minutes  at  one  time.  It  is  likewise  of 
importance  that  the  time  of  nursing  be  strictly 
regulated. 

Particularly  during  the  first  year  it  is  of  the 
utmost  importance  to  watch  with  an  intelligent 
eye  the  growth  and  development  of  the  child. 
Where  the  milk  agrees  with  it  it  has  a  good 
color  and  gains  regularly  in  weight;  it  cries 
but  little,  and  is  good  natured,  and  thoroughly 
contented.  Should  it,  on  the  other  hand,  lose 
weight,  appear  fretful  and  listless,  and  sleep 
badly,  there  is  something  wrong,  and  the  mother 
should  at  once  have  her  milk  examined  by  a 
competent  physician. 


HYGIENE  67 

In  case  the  mother  does  not  give  sufficient 
nourishment  there  is  no  objection  to  partially 
feeding  the  infant  on  modified  cow's  milk — the 
method  of  the  preparation  of  which  will  be  con- 
sidered later  on. 

Where  colic  occurs  it  generally  means  that 
the  infant  is  getting  a  diet  too  rich  in  albumi- 
nous foods,  which  should  be  corrected  by  ad- 
vising the  mother  to  take  an  abundance  of  out- 
door exercise,  and  to  avoid  all  causes  of  worry 
so  far  as  is  possible. 

Vomiting  freely  is  a  very  common  occur- 
rence in  small  children,  and  is  usually  the  re- 
sult of  too  much  food  being  taken  at  a  time.  It 
also  occurs,  particularly  some  time  after  feed- 
ing, as  a  result  of  indigestion,  which  is  fre- 
quently the  consequence  of  the  milk  being  too 
rich  in  fats.  Wherever  an  infant  shows  signs 
of  trouble  it  is  well  to  advise  the  mother  to  use 
a  diet  less  rich  in  meats,  and  to  caution  her 
against  over-eating. 

Children  should  be  weaned  at  the  end  of  their 
first  year.  This  had  best  be  brought  about 
gradually,  by,  in  the  beginning,  feeding  the 
child  once  daily,  and  then  gradually  increasing 


68  HEALTH  ON  THE  FARM 

the  frequency,  at  the  same  time  proportionately 
leaving  off  the  nursing.  Where  children  are 
not  thriving,  it  is  often  a  good  practice  to  wean 
earlier,  in  which  case  modified  cow's  milk,  taken 
from  a  bottle,  must  be  substituted. 

Artificial  Feeding, — While  it  is  true  that 
children  often  thrive  for  a  time  on  the  various 
baby-foods  with  which  the  market  is  so  abun- 
dantly supplied,  it  is,  nevertheless,  the  case 
that  where  fed  in  this  way  they  are  very  apt  to 
develop  rickets  or  scurvy,  and  not  uncommonly 
show  evidences  of  bad  nutrition  in  loss  of 
weight  and  strength,  becoming  peevish  and 
fretful,  and  sleeping  badly. 

Much  better  than  any  of  the  artificial  foods 
is  properly  modified  cow's  milk,  which,  with 
care,  may  be  prepared  in  such  a  manner  as 
to  take  the  place  of  mother's  milk  in  the  vast 
majority  of  instances.  In  order,  however,  that 
this  be  successfully  carried  out,  much  care  and 
attention  is  necessary. 

At  this  point  it  is  well  to  stress  the  fact  that  the 
mother's  milk  differs  from  that  of  the  cow  in  some 
quite  important  particulars,  and  it  is  only  by  intel- 


HYGIENE  69 

ligently  taking  these  differences  into  consideration 
that  it  is  possible  for  us  to  prepare  an  artificial  food 
that  will  be  satisfactory.  Principal  among  these  dif- 
ferences are  that  cow's  milk  contains  three  times  as 
much  albuminous  material  as  that  of  the  human  be- 
ing, and  that  it  is  less  rich  by  about  half  in  milk- 
sugar;  furthermore,  the  former  is  acid  in  reaction, 
while  the  latter  is  neutral,  or  faintly  alkaline.  It 
will  be  seen,  then,  that  in  order  to  prepare  a  modified 
cow's  milk  that  will  approximate  that  of  the  human 
being  it  is  necessary  to  dilute  it  with  water  suffi- 
ciently to  cause  the  albumen  to  approach  in  propor- 
tion that  of  mother's  milk,  and  at  the  same  time 
some  alkali  must  be  added  to  neutralize  the  excessive 
acidity.  Modified  milk  prepared,  however,  from  the 
whole  cow's  milk,  would  contain  much  less  fat  than 
is  desirable,  so  that  we  must  use  in  making  it  the 
upper  third  of  the  whole  milk  after  it  has  been  al- 
lowed to  remain  undisturbed  for  a  liumber  of  hours ; 
in  other  words,  in  making  modified  cow's  milk  we 
use  a  large  proportion  of  the  cream,  with  a  less 
amount  of  the  other  constituents. 

The  following  table  for  calculating  the  proper  pro- 
portion of  milk  to  be  used  at  the  various  periods  of 
the  infant's  life  may  be  recommended,  as  it  gives 
quite  as  satisfactory  results  as  those  that  are  more 
elaborate;  it  also  gives  the  frequency  of  feeding  and 
the  proper  amounts  that  should  be  used.  The  table 
was  devised  by  Dr.  C.  E.  Boynton,  of  Atlanta, 
Georgia. 


70 


HEALTH  ON  THE  FAEM 


Fat  percentage     Quantity     No.  of  feed-  Intervals 
desired.  ounces  at      ings  in  24     by  day. 


Premature   1.00 

1-4  day  1.00 

6-7     "      1.50 

2-week   2.00 

3-  "      2.50 

4-8    "    3.00 

2-inonth   3.00 

4-  "        3.50 

5-  "       3.50 

6-10  month    4.00 

11-month     4.00 

12-  '♦       4.00 

13-  "         4.00 


feeding. 

hours. 

M-  % 

12-18 

1-11/2  hrs. 

1  -ly. 

6-10 

2-4 

1     -2 

10 

2 

2     -21/2 

10 

2 

2     -21/, 

10 

2 

21/2-4 

9 

2y.      " 

3     -5 

8 

^Vz        " 

^Vz-^V2 

7 

3 

4     -6 

7 

3 

5     -8 

6 

3 

6     -9 

5 

4 

7     -9 

5 

4 

7  -10 

5 

4 

In  making  calculations  from  this  table  it  is  as- 
sumed that  the  milk  from  the  upper  third  of  the 
bottle,  after  it  has  been  allowed  to  sit  for  at  least 
four  hours,  contains  10%  of  fat,  and  this  is  there- 
fore called  10%  milk.  The  calculation  is  made  as 
follows: — 10%  milk  is  to  the  fat  percentage  desired, 
as  the  amount  which  we  wish  to  make  up  is  to  X. 
For  example,  if  we  wish  to  prepare  twenty  ounces 
of  milk  for  an  infant  two  months  old,  we  will  note 
by  referring  to  the  table  that  3%  is  the  amount  of 
fat  that  is  desirable  for  a  milk  for  a  child  of  this 
age,  and  the  formula  will  be  constructed  as  fol- 
lows : — 


10:3::20:X.     X 


'% 


10- 


X  =  6. 


Six  ounces  is  then  the  amount  of  10%  milk  that 
must  be  used  for  making  twenty  ounces  of  modified 


HYGIENE  71 

milk, — this  being  mixed  with  one  ounce  of  lime-water 
and  thirteen  ounces  of  boiled  water.  It  should  never 
be  forgotten  that  while  milk  modified  by  the  fore- 
going formula  is  suitable  for  most  children,  it  is  by 
no  means  always  satisfactory,  and  we  may,  therefore, 
be  compelled  to  do  a  considerable  amount  of  exper- 
imenting in  some  cases  before  arriving  at  the  correct 
formula. 

Suppose  the  infant  is  twelve  months  old,  we  would 
get  according  to  the  rules  just  stated  the  following 
equation : — 

10:4::20:X.     X  =  8%o.     X  =  8. 

Eight  ounces  would  then  be  the  amount  of  milk 
required  for  preparing  twenty  ounces  of  modified 
milk  for  an  infant  of  this  age. 

In  preparing  modified  milk  according  to  the  for- 
mulas just  given,  it  must  be  remembered  that  in  all 
instances  only  that  portion  is  to  be  used  which  col- 
lects in  the  upper  third  of  a  bottle  of  milk  that  has 
been  allowed  to  sit  undisturbed  in  a  refrigerator  for 
at  least  four  hours.  The  lime-water  is  for  the  pur- 
pose of  correcting  the  acidity  of  the  milk. 

It  is  of  much  importance  to  select  the  milk  from 
a  healthy  cow  in  all  instances  where  it  is  to  be  fed 
to  infants,  and  where  possible,  it  should  be  examined 
by  a  competent  laboratory  man  in  order  to  determine 
if  it  answers  the  proper  requirements.  The  writer 
has  often  seen  milk  from  apparently  healthy  cows, 
which  seemed  in  every  way  good,  that  showed  on 
microscopic  examination  pus  cells  and  a  harmful 
germ  (streptococcus). 


72  HEALTH  ON  THE  FARM 

It  is  not  desirable  to  have  a  milk  for  this  pur- 
pose that  is  too  rich  in  fats,  and  for  this  reason  a 
cow  of  the  ordinary  mixed  breed  is  more  satisfactory 
than  the  blooded  Jerseys  or  Alderneys. 

Not  only  is  it  essential  to  get  the  proper  kind  of 
milk,  but  the  utmost  care  is  necessary  in  handling 
it.  It  should,  of  course,  be  as  free  as  possible  from 
every  source  of  contamination,  and  should  be  strained 
thoroughly  as  soon  as  milked.  It  should  then  be  bot- 
tled, and  chilled  at  once  by  being  placed  in  cold 
water,  and  after  being  properly  sealed,  should  be 
placed  in  a  refrigerator  at  a  temperature  of  about 
50°  F.,  where  it  should  remain  undisturbed  for  four 
hours  before  the  top  portion  is  skimmed  off  for  mak- 
ing the  modified  milk. 

After  the  modified  milk  has  been  prepared  it 
should  be  returned  to  the  refrigerator,  where  it 
should  be  kept  until  required  for  feeding.  It  is  best 
not  to  use  milk  that  has  been  in  the  refrigerator 
longer  than  twenty-four  hours,  or  at  most  forty-eight 
hours,  and  then  only  if  kept  at  a  proper  temperature. 
The  modified  milk  should  be  poured  directly  from 
the  receptacle  in  which  it  is  kept  into  the  feeding- 
bottle,  and  the  latter  should  then  be  placed  in  warm 
water  until  its  content  is  milk-warm,  at  which  time 
it  is  ready  to  be  given  to  the  child. 

It  is  highly  necessary  in  feeding  infants  by 
the  bottle  to  remember  that  cleanliness  in 
everything   connected   with   the   process   only 


HYGIENE  73 

makes  success  possible,  and  in  no  particular 
does  this  apply  with  greater  force  than  in  con- 
nection with  the  proper  care  of  the  bottle  and 
nipple.  In  every  case  immediately  after  use 
they  should  both  be  put  in  water,  which  should 
then  be  brought  to  a  boiling  temperature,  and 
both  should  then  be  kept  in  a  saturated  solu- 
tion of  boracic  acid.  The  nipple,  after  being 
placed  on  the  bottle,  should  not  come  in  contact 
with  anything  but  the  infant's  mouth.  Bottles 
that  have  no  neck  are  much  to  be  preferred  to 
others,  as  they  can  be  readily  cleansed.  There 
is  on  the  market  at  the  present  time  a  bottle 
called  the  '^Hygeia,'*  which  possesses  the  neces- 
sary qualifications  in  a  perfectly  satisfactory 
way. 

When  children  who  have  nursed  at  the 
mother's  breast  reach  the  age  of  weaning  it  is 
of  importance  to  remember  that  they  cannot 
eat  without  digestive  disturbances  the  modified 
cow's  milk  of  a  strength  that  would  otherwise 
correspond  to  their  age ;  they  should  invariably 
under  such  circumstances  begin  with  a  milk 
prepared  by  the  formula  used  for  a  child 
several  months  younger,  after  which  the  pro- 


74  HEALTH  ON  THE  FAEM 

portion  of  milk  may  be  gradually  increased 
until  it  is  used  in  a  pure  state. 

During  very  warm  weather  it  is  well  to  re- 
duce the  amount  of  fat  by  using  the  whole  milk 
instead  of  the  top  portions,  as  heretofore  des- 
cribed. The  same  precaution  should  be  fol- 
lowed where  children  have  acute  diseases,  and 
the  total  quantity  taken  should  be  less  than 
under  ordinary  circumstances.  Where  infants 
have  acute  indigestion,  accompanied  by  vomit- 
ing and  diarrhoea,  all  milk  should  be  for  the 
time  withheld, — boiled  water  being  substituted ; 
some  hours  later  barley  water  may  be  given, 
but  no  milk  for  at  least  twenty-four  hours. 
Where  children  have  loss  of  appetite,  it  is  well 
to  give  less  cream,  and  the  intervals  between 
food  should  be  increased. 

Sterilized  (Pasteurized)  Milk. — During  epi- 
demics of  dysentery,  diarrhoea,  typhoid  fever, 
scarlet  fever,  and  diphtheria,  as  well  as  in  those 
instances  where  it  is  suspected  that  the  cow  is 
not  healthy,  or  where  the  milk  has  to  be  kept 
for  considerable  periods  of  time,  it  is  well  to 
sterilize  it  by  heating.  The  most  effective 
method  of  accomplishing  this  is  by  boiling  the 


HYGIENE  75 

milk  for  an  hour  or  so,  but  inasmuch  as  it  is  be- 
lieved to  be  then  not  quite  so  wholesome  as 
when  less  heat  is  employed,  a  process  known  as 
pasteurization  is  frequently  used;  this  consists 
in  heating  the  milk  for  thirty  minutes  to  from 
155°  to  160°  F., — such  temperatures  killing  all 
of  the  ordinary  germs,  but  not  altering  the  milk 
so  completely  as  when  it  is  boiled. 

Peptonized  Milk, — It  now  and  then  happens 
that  children  fail  to  thrive  where  all  of  the  pre- 
cautions heretofore  referred  to  have  been 
strictly  adhered  to,  and  under  such  circum- 
stances good  results  are  frequently  secured  by 
subjecting  the  milk  to  a  process  known  as  pep-^ 
ionization.  This  consists  in  the  addition  of  a 
digestive  ferment,  obtained  from  the  pancreas 
of  lower  animals,  together  with  ordinary  cook- 
ing-soda. In  carrying  out  the  process  the  milk, 
whether  whole  or  modified,  is  placed  in  a  clean 
bottle,  and  the  peptonizing  powder  added  after 
having  been  rubbed  up  with  a  teaspoonful  of 
milk.  The  container  is  then  placed  in  a  pitcher 
of  water  at  a  temperature  of  110°  F.,  which  is 
about  as  warm  as  the  hand  can  bear  comfort- 
ably, and  is  here  left  for  from  ten  to  twenty 


76  HEALTH  ON  THE  FARM 

minutes  if  only  partial  peptonization  is  de- 
sired, or  for  a  couple  of  hours  should  it  be 
wished  to  complete  the  process.  The  pepton- 
ized milk  may  be  prepared  at  each  feeding,  or 
the  whole  amount  for  the  day  may  be  made  at 
one  time  in  the  morning;  in  the  latter  case, 
where  it  is  desired  to  have  the  milk  only  par- 
tially peptonized,  the  ferment  should  be  de- 
stroyed by  boiling  after  it  has  been  allowed 
to  act  for  from  ten  to  twenty  minutes. 

Feeding  after  the  First  Year, — ^As  the  in- 
fant is  weaned  other  food  should  be  gradually 
added;  this  should  still  consist  largely  of  milk, 
to  which  some  time  later  may  be  added  gruels 
prepared  from  well-cooked  oats  or  barley,  beef- 
juice,  or  the  white  of  an  egg  slightly  cooked. 
The  various  broths  may  also  be  allowed. 
Children  relish  very  much  all  fruit-juices,  and 
they  may  be  given  in  moderation  without  harm, 
and  even  with  benefit  in  many  cases.  As  the 
child  grows  older,  the  various  cereals  should 
form  a  greater  and  greater  proportion  of  its 
diet,  but  due  care  should  be  exercised  in  always 
seeing  to  it  that  they  are  thoroughly  cooked; 


HYGIENE  77 

in  order  to  be  digestible  for  children  such  sub- 
stances should  be  cooked  at  least  three  or  four 
hours  before  eaten. 

General  Hygiene  of  Infant  Life, — In  order 
for  children  to  be  healthy,  the  greatest  regu- 
larity is  necessary  in  their  habits.  They 
should  arise  at  a  certain  hour  in  the  morning 
and  go  to  bed  at  a  fixed  time  at  night.  Their 
clothing  should  be  loose,  and  not  too  tight  fit- 
ting, and  should  at  all  times  correspond  to  the 
state  of  the  weather.  Nothing  is  more  com- 
mon, and  nothing  produces  irritability,  loss  of 
sleep,  and  even  serious  general  disturbances 
in  infants,  more  frequently  than  too  much  cloth- 
ing. It  is  generally  customary  to  use  from  the 
time  of  birth  and  during  the  period  of  infancy 
a  flannel  band  around  the  child  ^s  abdomen. 
Just  how  this  acts  is  not  clear,  but  there  seems 
good  reason  for  the  belief  that  in  some  unex- 
plained way  the  practice  has  the  effect  of 
warding  off  intestinal  disturbances,  and  is, 
therefore,  to  be  recommended. 

Napkins  should  be  changed  when  soiled,  and 
then  should  be  immediately  placed  in  water, 


78  HEALTH  ON  THE  FAEM 

in  whicli  they  should  remain  until  washed  out; 
under  no  circumstances  should  they  be  left  ly- 
ing around  the  nursery. 

When  the  weather  permits,  the  child  should 
be  kept  as  much  out-of-doors  as  is  possible. 
For  the  first  few  days  of  the  infant's  life,  par- 
ticularly if  the  weather  be  cool,  it  should,  of 
course,  be  kept  indoors,  but  even  then  free  ac- 
cess of  air  should  be  allowed.  There  is  no  ob- 
jection whatever  to  the  infant  sleeping  out-of- 
doors — in  fact,  where  this  is  feasible,  it  gener- 
ally shows  improvement  as  soon  as  the  prac- 
tice is  commenced.  When  out-of-doors,  it  is  of 
course  necessary  to  see  that  the  sun  does  not 
shine  directly  into  the  infant's  face,  and  wet- 
ting should,  of  course,  be  avoided ;  also  the  hood 
of  the  carriage  should  be  arranged  to  prevent 
strong  winds  from  blowing  on  the  child. 

The  nursery  should  be  well  aired,  a  window 
being  left  up  at  night  except  during  severe 
weather. 

Sleep, — ^Nothing  is  more  important  for  the 
proper  development  of  a  child  than  for  it  to 
have  an  abundance  of  sleep.  During  the  first 
few  months  of  its  life  it  sleeps  practically  all  of 


HYGIENE  79 

tbe  time — the  period  becoming  gradually  les- 
sened as  it  grows  older.  Infants  should  be  suf- 
fered to  sleep  just  as  much  as  is  possible,  it 
being  not  only  unjustifiable  but  absolutely 
criminal  to  interfere  with  them  in  this  particu- 
lar in  the  slightest  degree.  Not  only  is  it 
necessary  that  infants  have  all  the  sleep  that 
they  desire,  but  it  is  true  throughout  child- 
hood, a  fact  to  which  many  foolish  parents 
seem  utterly  oblivious.  How  often  do  we  see 
a  child  scarcely  more  than  an  infant  aroused 
in  the  morning  and  sent  off  to  school,  and  how 
frequently  do  we  hear  misguided  parents  boast 
of  their  inflexible  rules  in  enforcing  such  evil 
practices.  Truly  man  comes  hard  by  the 
knowledge  that  nature  is  much  wiser  than  he, 
and  the  vast  majority  never  learn  the  fact  at 
all. 

As  soon  as  the  child  is  able  to  crawl,  it  should 
be  placed  on  a  clean  quilt  or  blanket  on  the 
floor,  and  allowed  to  move  about  to  its  hearths 
content.  When  it  is  able  to  walk,  allow  it  to 
run  about  and  play  to  its  full  capacity — -as  in 
such  exercises  consists  the  great  school  of  its 
physical  being,  the  school  upon  which  will  de- 


80  HEALTH  ON  THE  FAEM 

pend  its  strength  and  health  in  after  life.  Al- 
low the  child  to  keep  up  his  play  as  long  as  he 
has  any  inclination  to  do  so,  and  never  be  so 
foolish  as  to  confine  him  in  the  house  when  he 
wishes  to  be  out  under  the  blue  heavens,  for 
here  only  will  it  be  possible  for  him  or  her  to 
develop  into  a  real  man  or  woman.  Allow  this 
to  go  on  until  the  child  of  its  own  accord  comes 
and  asks  to  be  taught  other  things,  for  not 
until  then  is  its  outside  education  nearing  com- 
pletion, and  not  until  then  is  it  possible  for  him 
to  take  interest  in  and  learn  things  connected 
with  books.  No  boy  should  ever  be  sent  to 
school  before  he  is  twelve  or  fourteen  years  of 
age ;  girls,  on  account  of  their  maturing  earlier, 
may  begin  a  couple  of  years  sooner. 

The  whole  science  and  art  of  properly  rais- 
ing children  consists  in  feeding  them  good 
clean  food  in  proper  amounts,  in  never  allow- 
ing them  to  be  awakened,  and  in  permitting 
them  to  play  in  the  open  air  to  their  hearts*  con- 
tent. 

Teething, — Teething  is  a  subject  which  has 
at  all  times  interested  both  doctor  and  layman^ 


HYGIENE  81 

and  in  its  supposed  relation  to  all  kinds  of 
disorders  of  infancy  has  undoubtedly  exercised 
an  influence  over  the  popular  imagination  out 
of  all  proportion  to  its  real  importance.  Too 
often  it  has  happened  that  this  perfectly 
normal,  and  usually  by  no  means  serious,  proc- 
ess, has  been  held  responsible  for  grave  dis- 
eases in  children — diseases  which  in  reality 
were  the  consequence  of  neglect  and  mismanage- 
ment in  the  far  more  serious  matters  of  food, 
sleep,  out-of-door  exercises,  and  general  hygi- 
ene. It  cannot,  however,  be  denied — particu- 
larly in  respect  to  nervous  children — that 
teething  appears  occasionally  to  induce  unpleas- 
ant disturbances,  such  as  fretfuLaess,  broken 
sleep,  digestive  disorders,  and  occasionally 
fever ;  as  a  rule  such  symptoms  persist  only  for 
a  few  days,  if  the  infant  be  properly  looked 
after.  The  treatment  should  consist  in  lanc- 
ing the  gums  should  they  become  much  swollen, 
and  the  withholding  of  the  usual  amount  of 
food,  particularly  where  intestinal  disturbances 
occur.  The  ages  at  which  the  teeth  usually 
come  are  as  follows: 


^^%l 


82  HEALTH  ON  THE  FAEM 

2  Middle  Lower  Teeth 5  to     9  months. 

4  Upper  Front  Teeth 8  to  12  months. 

Remaining  Lower  Front  Teeth.  12  to  18  months. 

4  Front  Jaw  Teeth 12  to  18  months. 

Stomach  Teeth  (Canine) 18  to  24  months. 

Eye  Teeth  (Canine) 18  to  24  months. 

4  Back  Jaw  Teeth 24  to  30  months. 

Bowel  Diseases, — Digestive  disturbances, 
accompanied  by  diarrhoea,  are  the  bane  of  in- 
fancy, and  are  responsible  for  a  very  large 
part  of  the  frightful  mortality  among  babies. 
The  subject,  therefore,  is  one  of  tremendous  im- 
portance, but  is  so  complicated  that  the  limits 
of  this  little  volume  will  only  permit  its  be- 
ing touched  upon. 

As  already  mentioned,  indigestion  accom- 
panied by  looseness  of  the  bowels  may  be  and 
often  is  the  result  of  milk  being  used  from  dis- 
eased cows,  or  it  may  be  the  consequence  of  such, 
carelessness  in  handling  it  that  disease-produc- 
ing bacteria  are  later  allowed  to  contaminate 
it.  It  should  also  never  be  forgotten  that  where 
children  are  eating  artificially  prepared  food 
improper  mixing  of  the  different  components 
may  result  in  serious  disturbances,  and  we 
should,  therefore,  exercise  the  utmost  care  al- 


Hygiene  83 

ways  in  seeing  to  it  that  the  food  is  prepared 
strictly  according  to  the  table  which  has  al- 
ready been  given — not  forgetting  that  in  a  cer- 
tain number  of  instances  we  can  go  by  no  rule, 
and  will  have  to  experiment  until  we  ascertain 
the  proper  proportion  of  the  ingredients. 

After  a  diarrhoea  begins  we  should  at  once 
reduce  the  quantity  of  fat  in  the  milk  that  is 
being  given  to  the  infant,  and  if  the  trouble  be 
at  all  severe  it  is  best  to  take  it  off  of  all  food 
for  twenty-four  hours,  and  substitute  boiled 
water  or  barley-water.  As  soon  as  the  trouble 
is  checked  we  may  then  begin  to  feed  cautiously 
with  largely  diluted  milk,  and,  gradually  in- 
creasing its  strength,  in  the  course  of  a  few 
days  return  to  the  food  that  was  being  given 
before  the  disturbance  occurred.  A  dose  of 
calomel  or  castor  oil  in  the  beginning  of  diar- 
rhoeal  troubles  often  has  a  very  salutary  ef- 
fect; the  parent  should  not  hesitate  to  admin- 
ister this  if  a  doctor  is  not  at  hand. 

In  warm  climates  during  the  time  of  teething 
children  very  commonly  develop  chronic  diar- 
rhoeal  conditions  which  often  end  fatally; 
wherever  possible  the  parent  should  under  such 


84  HEALTH  ON  THE  FARM 

circumstances  at  once  remove  the  little  sufferer 
to  a  colder  climate  where  recovery  is  generally 
rapid  and  complete.  Even  the  most  careful 
nursing  under  the  most  competent  physician  is 
often  fruitless  in  combatting  disorders  of  this 
character  as  long  as  the  infant  remains  in  a 
warm  climate. 

Colic, — Colic  is  always  due  to  indigestion, 
and  is  the  result  of  the  food  undergoing  fer- 
mentative changes,  with  the  production  of 
gases.  This  goes  on  even  under  normal  condi- 
tions to  a  certain  extent,  but  when  it  is  exces- 
sive the  intestines  become  greatly  distended, 
and  pain  of  a  severe  or  even  agonizing  character 
is  produced. 

In  the  treatment  of  this  condition  warm  ap- 
plications should  be  made  to  the  abdomen,  and 
as  quickly  as  possible  an  enema  (injection), 
consisting  of  a  few  ounces  of  warm  solution 
of  salt  water  should  be  given;  the  salt  should 
be  in  the  proportion  of  a  level  teaspoonf ul  to 
the  quart  of  water.  Parents  will  find  the  little 
ear  syringe,  which  may  be  purchased  at  any 
drug  store,  a  most  satisfactory  instrument  for 
giving  enemas  to  infants,  as  they  do  not  hold 


HYGIENE  85 

too  much,  and  being  soft,  are  incapable  of  tear- 
ing the  delicate  tissues  of  the  child.  It  is  of 
the  utmost  importance  to  remember  that  the 
salt  solution  should  be  tepid,  yet  not  sufficiently 
hot  to  scald  the  infant.  As  the  water  when 
given  in  this  way  is  expelled  very  quickly  the 
enemas  may  be  repeated  any  number  of  times 
desired. 

Where  these  measures  fail,  a  physician  should 
be  sent  for  at  once,  but  in  the  meantime  if 
it  be  evident  that  the  infant  is  suffering  very 
much,  a  small  dose  of  paregoric  may  be  given ; 
it  should  not  however  be  forgotten  that  opiates 
are  exceedingly  hurtful  to  nervous  children,  and 
that  soothing  syrups  and  other  mixtures  con- 
taining drugs  of  this  class  should  be  avoided. 

Constipation. — Constipation  among  very 
young  children  generally  passes  off  as  the  food 
becomes  richer,  but  should  it  occur  at  a  later 
time,  the  trouble  may  be  more  difficult 
to  remedy.  Of  first  importance  is  having  the 
bowels  of  the  infant  move  at  a  certain  time  each 
day,  which  may  be  quickly  accomplished  in 
many  little  children  by  placing  them  upon  a 
small  chamber  daily  at  a  given  hour  j  usually  tlie 


86  HEALTH  ON  THE  FARM 

baby  very  quickly  learns  what  this  procedure 
means,  and  in  this  way  a  regular  habit  is  es- 
tablished which  is  of  the  utmost  value  to  the 
child  throughout  its  infancy,  and  every  effort, 
therefore,  should  be  made  to  bring  it  about  as 
quickly  as  possible. 

The  addition  of  malted  milk  or  Mellin's  Food 
may  also  have  the  effect  of  diminishing  consti- 
pation ; — the  result  being  brought  about  by  the 
maltose  contained  in  these  preparations.  The 
same  thing  may  be  accomplished  by  substitut- 
ing for  a  part  of  the  milk  sugar  in  the  baby's 
food  a  similar  quantity  of  maltose.  Milk  of 
magnesia  may  be  used  in  preparing  the  baby's 
food  in  the  place  of  lime-water,  with  the  result 
oftentimes  of  relieving  a  tendency  to  consti- 
pation. 

Croup, — By  croup  is  meant  a  spasmodic  con- 
dition which  usually  affects  children  at  night, 
and  is  in  no  way  to  be  confounded  with  that 
really  dangerous  disease,  membraneous  croup, 
or  diphtheria,  to  which  so  many  children  fall 
victims. 

Spasmodic  croup  is  a  condition  which  has  as 
its  basis  digestive  disturbances,  and  is  almost 


HYGIENE  87 

always  relieved  as  soon  as  the  stomach  is 
emptied.  Vomiting  may  be  brought  about  by 
making  th<e  child  swallow  a  small  quantity  of 
mustard  stirred  up  in  water,  or  by  the  use  of 
ipecac.  Such  severe  and  extremely  unpleasant 
remedies  are  rarely  necessary,  however,  since 
the  disease  may  be  in  almost  all  instances  at 
once  relieved  by  placing  around  the  victim's 
throat  a  cloth  wrung  out  of  cold  water,  which 
may  itself  be  covered  by  a  dry  bandage  to  pre- 
vent the  bed  from  getting  wet.  Children  will 
usually  go  to  sleep  in  a  few  minutes  after  the 
cold  cloth  is  applied,  and  suffer  no  ill  conse- 
quences as  a  result  of  its  remaining  around 
their  throats  throughout  the  night.  Where  the 
croup  is  very  severe  the  little  sufferer's  feet 
may  be  placed  in  hot  water,  in  addition  to  the 
cold  cloth  around  the  neck — the  combination 
practically  always  resulting  in  the  rapid  relief 
of  the  unpleasant  symptoms. 

Great  care  should  be  exercised  in  the  diet  of 
children  who  are  subject  to  croup,  as  by  intelli- 
gent supervision  the  tendency  to  this  very  an- 
noying trouble  may  be  in  a  short  time  entirely 
overcome. 


88  HEALTH  ON  THE  FARM 

Nervousness. — Children  of  neurotic  parents, 
particularly  where  they  are  reared  in  cities,  are 
exceedingly  prone  to  nervousness  in  one  form 
or  another.  The  condition  is  undoubtedly  often 
due  to  heredity,  but  may  be  induced  in  other- 
wise healthy  children  by  unhygienic  surround- 
ings and  improper  food.  Infants  exhibiting 
symptoms  that  indicate  trouble  of  this  kind 
should  not  be  played  with,  and  every  care 
should  be  exercised  to  so  direct  their  lives  that 
the  trouble  may  be  gradually  overcome.  In  all 
cases  where  nervousness  persists  an  intelligent 
physician  should  be  consulted. 

Vaccination. — The  only  safe  method  that  we 
possess  of  preventing  small-pox  is  by  means  of 
vaccination.  Its  great  value  has  been  so 
thoroughly  tested  that  the  writer  does  not  deem 
it  necessary  to  go  into  a  discussion  as  to  its 
merits.  A  child  should  be  vaccinated  in  at 
least  three  places  during  its  early  infancy, — 
there  being  no  danger  in  doing  the  operation 
immediately  after  birth.  Persons  ignorant  of 
aseptic  surgery  should  not  do  this  operation, 
but  should  always  call  in  the  services  of  some 
person  prepared  to  do  the  work  in  a  cleanly 


HYGIENE  89 

manner.  Either  the  leg  or  the  arm  may  be 
selected;  and  children  should  be  revaccinated 
whenever  small-pox  breaks  out  in  the  com- 
munity. 

Kissing  Bahies  to  he  Avoided, — Kissing  in- 
fants in  the  mouth  is  a  very  bad  practice,  as  in 
this  way  disease  may  be  quite  innocently  con- 
veyed to  them.  The  public  should  be  taught  to 
understand  that  it  is  not  infrequently  the  case 
that  bacteria  may  be  present  in  the  mouths  of 
individuals  who  are  quite  immune  to  their  ill 
effects,  and  who  are,  therefore,  perfectly  well, 
but  who  may,  by  conveying  them  to  others,  par- 
ticularly children,  induce  in  them  serious  dis- 
ease. When  caressed  in  this  way  at  all  children 
should  be  kissed  upon  their  necks  or  feet,  and 
never  in  their  mouths  or  on  their  hands. 

Juvenile  Contagious  Diseases, — Children  are 
peculiarly  prone  to  a  class  of  highly  conta- 
gious diseases,  the  exact  nature  of  which  is  not 
yet  understood,  and  we  possess  therefore  little 
knowledge  as  to  the  proper  means  of  prevent- 
ing their  spread.  Practically  all  that  is  known 
about  them  is  that  they  are  conveyed  by  con- 
tact, or  even  by  the  air,  particularly  where  a 


90  HEALTH  ON  THE  FAEM 

child  suffering  from  one  of  them  is  placed  in  a 
confined  place  with  another  who  is  susceptible ; 
these  diseases  likewise  may  be  carried  by  means 
of  clothing  and  other  articles  that  have  been 
in  close  contact  with  a  child  suffering  with  any 
of  them.  The  lesson  of  importance  to  be 
learned,  therefore,  is  that  if  we  wish  our  child- 
ren to  escape  maladies  of  this  class  we  should 
not  permit  their  indiscriminate  association  with 
others.  As  these  diseases  cease  to  be  a  serious 
menace  after  children  have  passed  through 
their  earlier  years  it  does  not  at  a  later  time 
matter  so  much  as  to  whether  they  are  exposed 
to  them  or  not.  As  a  general  thing  children 
develop  these  affections  in  from  ten  to  fifteen 
days  after  having  been  exposed,  though  one  of 
the  most  severe  of  them,  scarlet  fever,  may 
make  its  appearance  as  early  as  twenty-four 
hours  after  it  is  contracted.  These  diseases 
are  usually  ushered  in  by  a  severe  headache, 
pains  in  the  head,  back,  and  limbs,  high  fever, 
and  oftentimes  a  chill.  As  soon  as  a  child  de- 
velops such  symptoms  the  advice  of  a  compe- 
tent medical  man  should  be  at  once  sought,  and 


HYGIENE  91 

the  little  sufferer  should  be  at  once  completely 
isolated. 

In  concluding,  the  writer  would  particularly 
exhort  parents  to  obey  to  the  letter  the  in- 
structions of  their  physicians,  and  never  under 
any  circumstances  to  dose  their  helpless  off- 
spring  with  patent  or  proprietary  medicines, 
which  contain  no  man  knows  what,  and  which 
unquestionably  are  often  highly  injurious,  es- 
pecially to  children. 


CHAPTER  V 

PROPER  EATING— THE  SECRET  OF 
GOOD  HEALTH 

Very  slowly  the  world  is  awakening  to  the 
fact  that  no  agencies  play  such  an  important 
part  in  the  preservation  of  health  as  the  con- 
sumption of  reasonable  quantities  of  well- 
cooked  and  properly  selected  food,  and  the  ha- 
bitual taking  of  wholesome  drinks.  On  all 
sides  the  observant  medical  man  sees  constant 
and  reckless  disregard  of  the  simplest  and 
most  fundamental  laws  governing  this  subject. 
Nothing  is  more  common  than  to  hear  of  men  in 
the  prime  of  life  being  seized  with  what  is 
called  a  ** nervous  breakdown/' — ^which  gener- 
ally means  a  digestive  breakdown — to  be  fol- 
lowed by  an  era  of  misery  for  the  unfortunate 
subject  and  his  scarcely  happier  family.  Nerv- 
ous and  irritable,  the  slightest  inconveniences 
are  magnified  into  terrible  calamities,  he  con- 
stantly fears  death,  and  his  sleepless  nights  be- 

92 


PKOPER  EATING  93 

come  a  saturnalia  of  gloomy  thoughts  and  ab- 
ject fears. 

Of  course,  not  everyone  guilty  of  dietetic  sins 
goes  through  such  sad  experiences,  for  the 
naturally  strong  frequently  escape  the  conse- 
quences of  their  rashness,  particularly  where 
they  live  in  the  rural  districts  and  take  plenty 
of  out-door  exercise.  Let  not  such,  however, 
flatter  themselves  that  their  disregard  of  hygi- 
enic laws  will  go  impunished.  After  indiscre- 
tions in  eating  they  will  all,  at  one  time  or 
another,  have  acute  indigestion  with  diarrhoea ; 
and  how  often  does  the  previously  well  and 
hearty  man  after  indiscretion  in  eating  wake 
up  with  a  dull  headache,  furred  tongue,  foul 
breath,  and  a  general  feeling  of  sluggishness 
and  mental  depression? 

Is  it  his  liver?  Our  unscientific  medical  an- 
cestors— at  a  loss  to  account  for  the  state  of 
affairs  in  any  other  way — answered  in  the  af- 
firmative, and,  believing  it  was  produced  by  a 
collection  of  bile  in  the  liver,  called  the  condi- 
tion ^^  biliousness. '*  How  absurd  modern  sci- 
ence has  shown  this  assumption  to  be!  We 
now  know  that  the  liver  is  rarely  diseased,  and 


94  HEALTH  ON  THE  FARM 

that  it  furnishes  its  secretion,  called  bile,  for 
the  purpose  of  aiding  digestion  rather  than 
hindering  it,  and  that  this  substance  is  rarely,  if 
ever,  produced  in  excess.  It  is  undigested, 
putrefying  food  in  the  intestinal  tract  that  pro- 
duces the  trouble.  Under  such  circumstances 
one  usually  takes  a  dose  of  calomel,  which,  being 
pehaps  the  most  satisfactory  and  perfect  pur- 
gative that  we  possess,  relieves  the  condition 
promptly  by  getting  rid  of  the  offending  mate- 
rial; but  the  drug  does  not  act  on  the  liver. 

Unfortunately  ill  results  of  quite  a  different 
and  a  much  more  serious  character  often  fol- 
low in  the  wake  of  dietetic  errors ;  in  those  who 
have  a  tendency  to  consumption,  particularly 
where  they  overwork,  this  dread  disease  fre- 
quently makes  its  appearance  as  a  consequence 
of  bad  eating  and  drinking.  Many,  if  not  all, 
of  the  degenerative  diseases  that  appear  in  the 
latter  half  of  life  are  produced  in  this  way,  and 
nothing  is  more  certain  than  that  the  peace,  hap- 
piness and  longevity  of  mankind  could  be  incal- 
culably increased  by  the  simple  observance  of 
what  is  known  concerning  proper  eating  and 
drinking. 


PROPER  EATING  95 

We  will  now  consider  the  very  important  sub- 
ject of  the  quantity  and  character  of  foods 
which  should  be  taken  in  health,  with  sugges- 
tions as  to  those  most  suitable  for  dyspeptics. 

Over-eating  too  Prevalent. — The  majority  of 
us  take  much  more  food  than  is  necessary,  with 
the  result  that  we  suffer  from  indigestion. 

When  we  consume  more  than  a  reasonable 
amount  of  food  habitually  serious  digestive  dis- 
turbances are  sure  to  result, — to  be  often  fol- 
lowed at  a  later  time  by  tuberculosis,  morbid 
alterations  in  the  blood-vessels.  Bright  *s  dis- 
ease, and  other  serious  maladies  of  a  chronic 
nature.  Professor  Chittenden,  who  is  Amer- 
ica's greatest  physiological  chemist,  has  demon- 
strated that  in  all  probability  previous  workers 
along  these  lines  have  been  excessive  in  their 
estimates  as  to  the  amount  of  food  required. 
He  showed  that  a  man  could  live  for  a  period  of 
nine  months  on  a  daily  ration  which  contained 
about  one-third  of  the  usual  amount  of  proteids 
generally  thought  to  be  necessary,  and  at  the 
same  time  the  fats  and  carbohydrates  were  re- 
duced to  such  a  degree  that  the  total  number  of 
heat  units,  or  calories,  liberated  from  the  food 


96  HEALTH  ON  THE  FAEM 

scarcely  exceeded  in  number  one-half  of  the 
standard  requirements.  He  also  experimented 
on  thirteen  volunteers  from  the  hospital  corps 
of  the  United  States  Army,  to  whom  he  daily 
fed  rations  of  only  2,000  calories,  and,  notwith- 
standing that  they  engaged  in  physical  work,  all 
were  found  to  be  in  better  condition  at  the  end 
of  six  months  than  they  were  at  the  beginning. 

These  results  strongly  point  to  the  conclusion 
that  previous  estimates  as  to  the  quantity  of 
food  required  are  erroneous,  and  that  man  can 
not  only  live,  but  may  continue  in  strength  and 
health  on  much  smaller  amounts.  It  is  highly 
probable  that  this  discrepancy  may  be  ac- 
counted for,  at  least  to  a  considerable  extent, 
by  the  assumption  that  much  of  the  food  ordi- 
narily taken  is  rejected  by  the  system,  and 
passes  out  as  waste,  while,  when  small  quantities 
are  eaten,  it  is  for  the  most  part  absorbed. 

Mastication, — Thorough  chewing  of  the  food 
is  absolutely  essential  for  proper  digestion. 
While  it  is  true  that  this,  like  all  other  good 
things  in  life,  may  be,  and  often  is,  carried  to  an 
unnecessary  extreme,  it  is  certainly  true  that  we 
would  be  infinitely  better  off  if  we  were  to  go  to 


PEOPER  EATING  97 

the  extent  in  this  direction  of  so  called  *  ^  Fletch- 
erism'*  rather  than  perform  this  most  impor- 
tant function  in  an  indifferent  manner. 

This  rule  applies  with  especial  force  to  food 
of  a  starchy  nature, — ^bread,  potatoes,  oatmeal, 
rice,  etc.  In  order  to  digest  food  of  this  char- 
acter it  must  be  very  thoroughly  cooked  and 
when  finally  placed  upon  the  table  it  should  be 
of  such  consistence  that  it  requires  chewing 
before  it  can  be  swallowed.  Not  only  is  this 
necessary  from  the  standpoint  of  breaking  up 
the  larger  particles  into  smaller  ones,  thus  per- 
mitting the  food  to  pass  freely  through  the 
stomach  and  intestine,  but  it  is  of  the  greatest 
importance  for  it  to  be  thoroughly  soaked  with 
the  saliva  during  the  process.  It  is  thus  of  no 
advantage  for  starches  to  be  served  in  a  finely 
divided  form — in  fact  it  is  directly  the  con- 
trary, since  under  such  circumstances  it  is  al- 
most always  the  case  that  such  foods  are  swal- 
lowed without  having  been  insalivated. 

What  has  been  said  concerning  the  masti- 
cation of  starches  applies  with  almost  equal 
force  to  other  foods.  Without  exception  their 
digestibility  is  much  increased   by  thorough 


98  HEALTH  ON  THE  FARM 

chewing.  As  the  result  of  recent  experiments 
carried  out  by  means  of  the  X-ray,  it  has  been 
shown  that  particles  of  food  of  any  considera- 
ble size  will  not  pass  from  the  stomach  into  the 
intestine;  as  often  as  an  object  of  this  kind  at- 
tempts to  force  its  way  from  the  former  into 
the  latter  the  opening  between  the  two  closes, 
and  as  a  consequence  the  food  is  retained  in 
the  stomach  longer  than  it  is  in  health — re- 
sulting in  the  course  of  time  in  catarrhal  con- 
ditions of  the  organ  just  named,  and  an  un- 
natural relaxation  of  its  muscular  walls. 
Under  such  circumstances  the  patient  quickly 
develops  symptoms  of  indigestion,  and  if  his 
habits  be  not  corrected  the  trouble  gradually 
grows  worse  until  the  sufferer  becomes  a 
chronic  dyspeptic. 

Classes  of  Nutritive  Substances. — All  sub- 
stances that  are  of  any  appreciable  value  in 
nutrition  may  be  divided  into  those  that  are 
nitrogenous  in  character  (albumins,  legumins), 
the  carbohydrates  (starches  and  sugars)  and 
compound  ethers  (fats).  Of  all  these  the 
nitrogenous  foods  are  the  most  important, 
Bime  they  contain  the  material  from  which  the 


PEOPER  EATING  99 

great  bulk  of  the  body  is  largely  composed, 
and  at  the  same  time  there  is  every  evidence 
that  in  case  of  need  they  may  be  broken  up 
into  chemical  substances  that  may  take  the 
place  of  any  of  the  other  kinds  of  foods ;  upon 
nitrogenous  food,  then,  a  man  may  live  alone, 
while  this  cannot  be  done  on  other  articles  of 
diet.  The  fats,  starches  and  sugars  are  very 
closely  related  to  each  other,  and  it  is  gen- 
erally believed  that  they  subserve  much  the 
same  end  in  the  economy ;  by  undergoing  chemi- 
cal change  they  furnish  energy  (heat  and  mus- 
cular force)  and  are  undoubtedly  largely  re- 
sponsible for  the  formation  of  the  fats  of  the 
body.  While  there  is  some  evidence  that  under 
certain  conditions  alcohol  may  be  a  food,  its 
value  is  certainly  very  small,  and  it  is  not 
of  sufficient  importance  to  be  considered  in 
this  connection.  The  ideal  diet  then  for  a 
healthy  man  is  a  proper  proportion  of  nitrog- 
enous (albuminous)  food,  along  with  a  rea- 
sonable portion  of  fats,  starches  and  sugars. 
Professors  Voight  and  Atwater  have  calcu- 
lated the  following  table,  which  fairly  repre- 
sents the  amount  of  proteids,  fats  and  carbo- 


100  HEALTH  ON  THE  FAEM 

hydrates  that  should  compose  the  rations  for 
twenty-four  hours  for  the  ordinary  adult  male. 

Adult  Male  of  Average  Weight. 

At  Rest.  Moderate  Labor.  Severe  Labor. 

Protcids    110  grammes  118  grammes         145  grammes. 

Fats    50       "  50     "                   100     " 

Carbohydrates.  450       "  500     "                   500     " 

The  tables  that  follow,  which  were  arranged 
by  Hutchinson,  give  a  very  good  idea  of  the 
generally  accepted  views  as  to  the  relative 
quantities  of  the  different  foods  that  are 
thought  necessary  for  the  average  adult  en- 
gaged in  ordinary  muscular  work : — 


Food  Materials.    Amount.  Albumins. 

1.  Ozs.         Lbs. 

Beef,  round  et'k..     13  0.14 

Butter   3  

Potatoes    6  0.02 

Bread    22  0.12 


Totals    44 

2. 

Pork,  salt 4 

Butter   

Beans 16 

Bread 


Totals    30  0.27  0.36  0.87  3585 


Fuel 

Fats. 

Starches.     Value. 

Lbs. 

Lbs.     Calories. 

0.12 

695 

0.16 

680 

.... 

0.15             320 

0.02 

0.75           1760 

.     44 

0.28 

0.30 

0.90 

3455 

4 

0.21 

880 

.       2 

.... 

0.11 

.... 

450 

.     16 

0.23 

0.02 

0.59 

1615 

8 

0.04 

0.01 

0.28 

640 

PROPER  EATING 


101 


Fuel 

Food  Materials.   Amount.  Albumins.  Fats.  Starches.     Value. 

3.  Ozs.  Lbs.  Lbfl.  Lbs.    Calories. 

Beef,  neck    10  O.IO  0.09           550 

Butter    1  0.05           225 

Milk,  one  pint 16  0.04  0.04  0.05  325 

Potatoes    16  0.02  0. 15  320 

Oatmeal    4  0.04  0.02  0.17  460 

Bread     16  0.09  0.02  0.56  1280 

Sugar     3  0.19  345 

Totals    66  0.29  0.22  l.,2  3505 

4. 

Beef,  up.  sh'lder..  10  0.09  0.13  ....  800 

Ham    6  0.06  0.13  ....  650 

Eggs,    two 3  0.03  0.02            135 

Butter   2  0.11            450 

Milk,  one  pint 16  0.04  0.04  0.05  325 

Potatoes    12  0.01  0.11  240 

Flour 9  0.05  0.01  0.38  825 

Sugar 1  0.06  115 

Totals    59  0.38  0.44  0.60  3540 

5. 

Sausage 4  0.03  0.11  ....  610 

Codfish    14  0.07  140 

Butter   2  0.11           450 

Milk,  one  pint 16  0.04  0.04  0.05  325 

Beans. 5  0.01  ....  0.13  505 

Rice   2  0.01  0.10  205 

Potatoes    16  0.01  0.23  420 

Bread    9  0.04  0.01  0.28  640 

Sugar    3  0.19  345 

Totals    71  0.27  0.28  1.03  3540 


102 


HEALTH  ON  THE  FARM 


Food  Materials.    Amount.  Albumins. 

6.  Ozs.  Lbs. 

Beef  8  0.08 

Mackerel,  salt   ...       4  0.04 

Eggs,  two 3  0.03 

Butter 2-Mi  .... 

Cheese   1  0.02 

Milk,   one  pint...  16  0.04 

Potatoes    8  0.01 

Rice   2  0.01 

Bread   9  0.05 

Sugar   l-Va  

Totals    55  0.28 


Fuel 

Fata. 

starches. 

Value. 

Lbs. 

Lbs. 

Calories. 

0.10 

.... 

560 

0.04 

.... 

230 

0.02 

.... 

135 

0.13 

.... 

565 

0.02 

.... 

130 

0.04 

0.05 

325 

.... 

0.08 

160 



0.10 

205 

0.01 

0.32 

720 



0.09 

175 

0.36 


0.64 


3205 


Calories  Defined, — It  should  be  explained 
that  the  term  '*  calorie  *'  is  one  which  has  been 
adopted  as  a  scientific  expression  for  the  fuel- 
value  of  substances  undergoing  oxidation,  and 
in  this  connection  refers  to  the  heat-producing 
capacity  of  foods.  The  **  calorie^'  is  the 
amount  of  heat  required  to  raise  the  tempera- 
ture of  one  gramme  of  water  1°  C.  It  has  been 
estimated  that  starches,  sugars  and  albumins 
liberate  during  combustion  4. 1  calories  per 
gramme,  while  fats  produce  9.  3  calories.  It 
will  be  noted  that  in  the  tables  just  given  the 
total  number  of  calories  is  in  each  instance 
somewhere  in  the  neighborhood  of  3,500,  which 


PEOPER  EATING  103 

is  considered  to  be  about  the  number  of  beat 
units  required  by  the  average  man  at  moderate 
muscular  work.  The  weight  of  the  average 
woman  being  less  than  that  of  the  adult  male, 
a  reduction  of  about  20  per  cent,  from  the  fore- 
going figures  would  approximate  the  amount  of 
food  required  by  the  former. 


CHAPTER  VI 

BREAD  AND  ITS  RELATIONS 

At  all  times,  and  among  all  peoples,  bread 
has  been  recognized  as  one  of  the  great  staple 
articles  of  diet.  Although  its  commonly  quoted 
designation,  '*the  staff  of  life,"  would  more 
appropriately  belong  to  the  albumins,  there  can 
be  no  question  that  breads  of  one  kind  or  an- 
other are  among  the  most  wholesome  and  neces- 
sary of  all  food-substances.  Not  alone  is  this 
true  on  account  of  the  starch  of  which  they  are 
largely  composed,  but  they  contain  more  or  less 
vegetable  albumin;  it  is  thus  seen  that  bread 
is  a  mixture  of  the  two  most  important  food- 
stuffs, starch  and  albumin,  but  the  quantity 
of  the  latter  is  so  small  that  an  individual 
would  have  to  eat  an  enormous  amount  of  the 
mixture  to  secure  enough  of  this  ingredient 
to  meet  the  needs  of  the  body.  For  practical 
purposes,  then,  we  may  regard  bread  as  being 
starch. 

104 


BREAD  AND  ITS  RELATIONS      105 

Within  recent  years  quacks  have  disseminated 
very  widely  throughout  this  country  the  error  that 
foods  are  more  digestible  when  raw.  It  was  long 
age  demonstrated  that  pure  albumens,  of  which  eggs 
and  milk  are  the  nearest  natural  examples  among 
foods,  are  assimilated  somewhat  better  when  eaten 
raw,  but  this  applies  to  no  other  foods  except  sugars. 
Any  success  that  has  followed  the  teachings  just  re- 
ferred to  undoubtedly  rests  purely  on  the  fact  that 
their  followers  are  instructed  to  live  largely  on  raw 
eggs  and  milk,  and  as  the  patient  usually  discovers 
in  a  short  time  that  these  two  foods  agree  with  him 
while  other  uncooked  ones  do  not,  he  naturally  eats 
them  to  the  exclusion  of  the  rest  and  where  he  takes 
a  sufficient  quantity  increases  in  weight  and  strength. 

The  idea  that  starches  are  more  digestible  when 
eaten  raw  could  be  easily  refuted  by  any  intelligent 
farm-boy  who  recalls  one  or  more  sad  experiences 
from  over-indulgence  in  raw  sweet  potatoes. 

"What  shall  we  look  upon  as  bread !  Of  course 
all  such  food-stuffs  as  are  commonly  included 
within  this  designation  are  to  be  accepted ;  such 
as  wheat-bread,  graham-bread,  whole-wheat 
bread,  biscuits,  rolls,  light  bread,  bakers'  bread, 
waffles  and  batter-cakes,  rye  bread,  com  bread, 
preparations  of  corn-starch,  with  which  we 
should  place  those  articles  of  diet  so  commonly 
used  in  the  south,  usually  called  grits,  hominy, 


106  HEALTH  ON  THE  FARM 

egg-bread,  muflfins,  corn-meal  cakes,  potatoes, 
both  sweet  and  Irish,  arrowroot  and  the  so- 
called  cereals  or  breakfast-foods,  including  oat- 
meal. 

Now  which  of  these  is  the  most  wholesome! 
This  inquiry  cannot  be  answered  conclusively 
for  the  reason  that  the  digestibility  of  this, 
as  of  other  foods,  depends  largely  on  the  in- 
dividual. For  the  sake  of  clearness  the  various 
breads  will  now  be  considered  in  detail. 

Wheat-bread  the  Best, — It  may  be  confi- 
dently asserted  that  well-cooked  and  perfectly 
dry  wheat-breads  are  to  be  regarded  as  being 
generally  the  most  digestible  of  all  bread-stuffs. 
This  is  not  dependent  on  any  inherent  property 
in  wheaten  starch  as  a  result  of  which  it  is 
acted  upon  more  readily  by  the  juices  whose 
office  it  is  to  render  it  fit  for  absorption  in  the 
body,  but  is  wholly  due  to  the  fact  that  breads 
of  wheat-flour  may  be  made  very  dry  and  light. 

As  has  been  already  explained,  it  is  particu- 
larly necessary  that  starches  should  be 
thoroughly  soaked  in  saliva,  and  this  can  only 
be  accomplished  when  the  bread  is  of  such  con- 
sistence that  it  must  be  chewed  for  a  time,  and 


BREAD  AND  ITS  RELATIONS      107 

so  dry  that  it  will  readily  absorb  the  salivary 
secretion.  The  writer,  then,  would  advocate 
weU  cooked  light-bread  or  bakers'  bread,  or 
toast  made  from  either,  as  being  the  best  of  all 
food-stuffs  of  this  character.  The  crusts  of 
biscuit  a  day  or  so  old  are  quite  digestible,  as 
are  also  waffles,  if  made  with  little  grease  and 
cooked  thoroughly.  The  soft  inner  portion  of 
biscuit  and  that  of  hot  rolls,  as  well  as  batter- 
cakes,  is  decidedly  unwholesome. 

Graham-bread  should  not  be  constantly  in- 
dulged in  for  the  reason  that  it  contains  multi- 
tudes of  sharp  particles  of  the  husk  of  the  grain 
that  cut  the  delicate  mucous  membrane  of  the 
stomach  and  intestines  as  it  passes  along,  and 
if  its  use  be  long  and  continued,  severe  ill  ef- 
fects necessarily  follow. 

In  this  connection  attention  should  also  be  called 
to  the  common  error  that  particles  of  husk  are  of 
advantage  to  breads  of  all  sorts;  the  former  consist 
chemically  of  exactly  the  same  thing  as  sand,  and  are 
quite  as  indigestible,  and  this,  in  connection  with 
what  has  just  been  said  of  their  action  on  the  deli- 
cate mucous  membranes  of  the  intestinal  tract,  should 
be  quite  enough  to  convince  anyone  that  they  are 
not  only  useless,  but  injurious.     It  is  true  that  the 


108  HEALTH  ON  THE  FARM 

irritation  produced  by  the  husk  will  oftentimes  cause 
the  bowels  to  act,  but  results  of  the  same  character 
may  be  induced  by  many  other  agencies,  within 
themselves  less  harmful. 

Rye-hread, — There  is  no  reason  why  rye- 
bread  should  not  be  prepared  in  quite  as  whole- 
some a  way  as  is  wheaten-bread,  and  this  grain 
should  undoubtedly  rank  as  one  of  tbe  best  of 
the  cereals.  Its  use,  however,  is  so  limited  in 
this  country  that  it  is  scarcely  necessary  to  go 
into  a  lengthy  discussion  as  to  its  merits.  It 
may  be  remarked  that  the  ergot  fungus  fre- 
quently grows  on  this  grain,  and  when  ground 
up  with  it  occasionally  poisons  the  consumer 
where  the  quantity  of  the  substance  is  large 
and  the  bread  is  eaten  in  considerable  quanti- 
ties. Instances  of  this  kind  are  not  uncommon 
among  the  peasantry  of  Europe,  where  a  black 
bread  made  from  rye  is  the  staple  article  of 
diet.  Of  course,  when  making  food-prepara- 
tions of  rye,  we  should  be  careful  to  have  the 
flour  thoroughly  winnowed,  and  to  cook  the 
bread  until  sufficiently  dry  to  acquire  a  proper 
consistency  for  chewing. 

Corn-bread  and  Corn  Food-products, — ^When 


BREAD  AND  ITS  RELATIONS      109 

made  from  perfectly  sound  grain,  and  if  not 
allowed  to  undergo  fermentative  changes  after- 
ward, there  can  be  no  question  that  food-prod- 
ucts of  com  are  entirely  wholesome,  and,  from 
the  standpoint  of  chemical  composition,  quite 
as  nourishing  as  similar  articles  of  diet  pre- 
pared from  other  grains.  It  is,  however,  un- 
fortunately true  that  we  cannot,  in  the  majority 
of  instances,  definitely  assure  ourselves  that 
our  corn-bread  is  made  from  grain  that  comes 
up  to  the  above  specification,  nor  can  we  be  sure 
that  the  meal  is  fresh,  or  preserved  at  such  a 
temperature  as  would  forbid  the  growth  of 
various  germs.  It  has  long  been  known  that 
bad  corn  would  kill  horses,  but  notwithstanding 
this,  we  have  accepted  the  view  that  no  amount 
of  deterioration  in  the  grain  could  result  harm- 
fully to  man.  That  this  latter  assumption  is  in- 
correct seems  now  in  the  highest  degree  prob- 
able. 

Pellagra. — It  is  known  that  a  very  curious  and 
fatal  disease  called  pellagra  is  prevalent  to  a  con- 
siderable degree  at  the  present  time  in  the  United 
States,  and  it  is  not  going  too  far  to  say  that  all  of 
those  best  capable  of  judging  are  of  the  opinion  that 


110  HEALTH  ON  THE  FAEM 

the  malady  is  the  result  of  eating  just  such  corn 
as  we  know  kills  horses. 

It  is  likewise  true  that  the  nutritive  power  of  this 
grain  could  in  no  way  be  increased  by  allowing  it 
to  decay  before  consumption;  indeed,  the  contrary 
must  be  the  case,  and,  if  it  were  in  no  manner 
actually  harmful,  our  sense  of  the  aesthetic  and  of 
what  is  proper  to  eat,  should  make  us  reject  in  this 
case,  as  with  other  foods,  that  which  is  unsightly  to 
the  eye  and  unpleasant  to  the  taste.  We  should  no 
more  eat  bad  grain  than  a  rotten  apple,  or  putrefy- 
ing meat.  The  increased  prevalence  of  pellagra  is 
exciting  attention  all  over  the  United  States,  and  is 
very  generally  assumed  to  be  the  result  of  lack  of 
care  in  the  harvesting  and  preservation  of  our  corn. 
Instead  of  beiog  cut  before  it  is  ripe,  and  shocked 
in  the  field  during  the  latter  part  of  the  summer, 
it  should  be  allowed  to  ripen  on  the  stalk,  and  after 
cold  weather  sets  in  gathered  while  dry,  and  pre- 
served in  well-covered  and  well-ventilated  bams. 
Every  care  should  be  taken  to  keep  it  dry  while  be- 
ing shipped  from  one  part  of  the  country  to  an- 
other, and  similar  precaution  should  be  observed 
with  the  various  food-products  made  from  it.  If 
kept  in  a  cold  place,  meal  or  grits  made  of  good 
corn  may  be  preserved  in  excellent  condition  for 
eating  throughout  the  winter;  but  as  soon  as  the 
warm  weather  begins  they  should  be  stored  in  the 
refrigerator,  and  should  there  remain  during  the 
summer;  similar  precaution  should  be  taken  with 
meal  or  other  corn-products  during  the  hot  months. 


BEEAD  AND  ITS  EELATIONS      111 

Over  a  large  area  of  the  United  States  corn- 
bread  is  an  article  of  daily  diet  with  a  great 
majority  of  the  inhabitants,  and  its  wholesome- 
ness  as  compared  with  other  breads  becomes, 
therefore,  an  important  question.  Unfortu- 
nately, corn-meal  does  not  lend  itself  to  the 
preparation  of  a  dry  bread  having  sufficient 
consistency  to  require  chewing.  It  is  true  that 
the  crusts  of  the  bread  made  from  this  grain 
answer  these  requirements  fairly  well,  and  there 
is  therefore  no  reason  why  this  part  of  it  should 
not  be  used  to  any  extent,  provided  it  be  pre- 
pared from  good  meal.  We  should  endeavor 
to  cook  thin  pones  of  the  bread  rather  than  the 
thicker  ones  so  common  in  the  south.  The  ob- 
jection that  corn-bread  can  only  be  masticated 
with  difficulty  applies  to  the  other  preparations 
of  this  cereal,  such  as  egg-bread,  muffins,  etc., 
and  they  are  not,  therefore,  with  the  exception 
of  the  crusts,  to  be  looked  upon  as  being  the 
best  form  of  bread.  Corn-cakes,  like  all  batter- 
bread,  are  to  be  mentioned  only  to  be  con- 
demned. Grits  and  hominy  are  soft  and  moist 
and  cannot  be  properly  chewed,  and  are,  there- 
fore, not  to  be  recommended  as  good  breads. 


112  HEALTH  ON  THE  FARM 

Corn-starcli  preparations  are  likewise  entirely 
lacking  in  the  elements  required  to  make  good 
bread,  and  should  only  be  used  occasionally  and 
in  small  amounts. 

Disadvantages  of  Potatoes, — Irish  potatoes 
are  eaten  almost  as  commonly  in  some  portions 
of  the  United  States  as  are  corn-products  in 
others,  and  therefore  deserve  the  careful  con- 
sideration of  the  hygienist.  While  it  is  not  be- 
lieved that,  like  the  latter,  potatoes  give  rise 
to  any  definite  disease,  it  is  unfortunately  true 
that  they  are  theoretically  worse  breads  than 
those  made  from  the  grain  just  referred  to.  In 
whatever  way  cooked,  they  are  moist  and  re- 
quire no  chewing,  and  as  a  consequence  many 
persons  with  delicate  digestions  do  not  assimi- 
late them  properly. 

Arrowroot, — The  preparations  of  arrowroot 
are  considered  digestible,  though  here  again 
we  find  that  such  articles  of  diet  are  generally 
moist  and  of  not  proper  consistence  to  be 
chewed,  and  they  are,  therefore,  not  as  valu- 
able as  are  breads  made  from  wheaten  flour. 

Rice, — Eic^  is  used  by  a  large  portion  of  the 
world's  inhabitants.     When  cooked  thoroughly 


BREAD  AND  ITS  RELATIONS      113 

and  very  dry,  it  is  perhaps  almost  as  good 
bread  as  is  that  made  from  wheat.  The  starch 
granules  of  the  former,  like  those  of  arrowroot, 
are  somewhat  smaller  than  those  of  wheat. 

If  it  were  possible  to  keep  rice-flour  in  good 
condition,  and  if  it  could  be  made  into  light- 
bread,  it  is  likely  that  it  would  be  superior  to 
wheaten  flour,  but  this  does  not  appear  feasible. 

A  peculiar  and  very  fatal  disease  prevails  in 
the  East,  known  as  ^^kak-ke"  or  ^ '  beri-beri, '  ^ 
which  is  now  generally  regarded  as  being  the 
result  of  eating  decomposed  rice.  The  writer 
has  seen  one  or  two  examples  of  what  he  con- 
siders American  beri-beri,  but  as  our  rice-eat- 
ing population  is  small,  it  is  not  likely  that  this 
disease  will  ever  become  a  serious  problem  in 
the  United  States. 

Cereals  or  Breakfast-foods, — Lastly  we  wiU 
consider  the  so-called  breakfast-foods,  which 
are  neither  more  nor  less  than  various  prepara- 
tions of  the  different  varieties  of  starch.  They 
are  generally  made  from  oats  or  corn-starch. 
They  are  nothing  more  than  bread,  and  as  some 
of  them  have  been  put  through  a  sort  of  fermen- 
tation it  is   difficult   to  understand  how  they 


114  HEALTH  ON  THE  FARM 

could  be  regarded  as  being  quite  as  wholesome 
as  the  original  products  from  which  they  were 
made.  This,  however,  is  not  the  principal  ob- 
jection to  them.  The  real  trouble  lies  in  the 
fact  that  they  are,  in  the  majority  of  instances, 
served  with  cream  and  sugar.  When  we  re- 
member what  has  already  been  said  about 
starches  that  are  soft  and  cannot  be  chewed, 
and  of  the  ill  effects  of  sweets  on  persons  who 
have  any  inclination  towards  dyspepsia,  it  will 
be  seen  that  these  foods  are  not  to  be  regarded 
as  being  wholesome.  The  real  reason  that 
would  appear  to  explain  the  coming  into  exist- 
ence of  these  preparations  is  that  they  are  mixed 
with  cream  and  sugar,  which  appeals  strongly 
to  the  ** sweet-tooth''  of  the  average  person. 
They  are  nothing  but  bread,  and  very  bad  bread 
at  that.  The  remarks  made  concerning  break- 
fast-foods apply  with  equal  force  to  oat-meal, 
which,  as  generally  used,  has  the  additional  dis- 
advantage of  containing  particles  of  husk. 

In  concluding  this  discussion  on  starchy  foods 
the  writer  desires  particularly  to  call  attention 
to  a  very  common  error  in  the  way  they  are 
eaten.     Mention  has  already  been  made  of  the 


BEEAD  AND  ITS  RELATIONS      115 

fact  that  fats  after  being  melted  are  by  no 
means  so  wholesome  as  in  their  natural  state, 
and  produce,  when  heated  with  starches,  a  very 
indigestible  mixture.  Thus,  theoretically,  it  is 
bad  to  use  any  great  amount  of  lard,  butter  or 
other  fat  in  the  preparation  of  breads,  and  it  is 
likewise  undesirable  to  spread  butter  on  heated 
breads,  as  is  so  often  done  just  before  eating 
biscuits,  waffles  and  batter-cakes.  The  combi- 
nation is  certainly  a  seductive  one,  and  pleasing 
to  the  taste  of  most  persons,  but  this  in  no  way 
invalidates  the  fact  that  the  mixture  is  exceed- 
ingly indigestible. 

Pastries  and  Cakes, — Peculiarly  unwhole- 
some are  pastries  containing  any  considerable 
proportion  of  fat,  and  also  most  varieties  of 
cake.  With  the  exception  possibly  of  hot  bat- 
ter-cakes served  with  an  abundance  of  butter 
and  syrup,  cooks  have  so  far  produced  no  com- 
pound so  heinous  and  totally  depraved  as  pound- 
cake. Fruit-cake  also  stands  high  up  in  the  list 
of  undesirable  sweets.  It  certainly  passes  all 
understanding  why  cooks  should  continue  to  per- 
secute the  stomachs  of  a  dependent  world  with 
such  highly  obnoxious  concoctions ;  the  only  ex- 


116  HEALTH  ON  THE  FAEM 

cuse  that  can  be  given  for  them  is  that  the  mix- 
tures are  palatable.  Where  a  housekeeper  feels 
it  necessary  to  prepare  cake,  she  should  select 
some  receipt  free  from  butter  or  other  fat,  such 
as  angel-cake  or  sponge-cake,  both  of  which 
when  properly  made  are  exceedingly  good  to 
the  taste,  and  lack  the  undesirable  quality  of 
containing  fats.  Explanation  for  the  peculiarly 
unwholesome  character  of  food  containing 
melted  grease  lies  probably  in  the  fact  that  the 
grains  of  starch  imder  such  circumstances  must 
be  to  a  greater  or  less  extent  covered  by  a  thin 
layer  of  the  fatty  substances,  and  as  a  conse- 
quence it  is  impossible  for  the  saliva  to  pene- 
trate to  the  starch  and  perform  its  normal  di- 
gestive function. 


CHAPTER  VII 
MEATS,  SUGARS  AND  MILK 

FiBST  in  the  list  of  foods  the  writer  would 
place  those  nitrogenous  substances  commonly 
eaten  that  belong  to  the  class  of  albumins. 
That  these  substances  are  in  reality  the  most 
important  of  all  food-stuifs  there  can  be  no 
sort  of  question,  since  they,  of  all  things  eaten 
by  the  human  being,  are  alone  absolutely  essen- 
tial for  his  well  being  and  even  his  existence. 
They  are  the  substances  that  almost  exclusively 
go  to  make  up  the  muscle  and  tendons.  Along 
with  the  lime-salts  they  enter  largely  into  the 
composition  of  the  bones  and  cartilages,  brain, 
spinal  cord  and  nerves.  Other  foods  are  inca- 
pable of  taking  the  place  of  the  albumins,  so 
that  they  are  absolutely  essential  for  normal 
life  in  the  human  being. 

The  amount  of  albumin  necessary  for  the 
normal  adult  has  been  variously  estimated,  the 
tendency  at  the  present  time  being  to  place  the 

117 


118  HEALTH  ON  THE  FAEM 

quantity  needed  somewhat  lower  than  was  at 
one  time  done.  It  is  probable  that  about  two 
ounces  of  pure  albumins  is  somewhere  near  the 
amount  required  in  twenty-four  hours  by  a 
normal  adult. 

It  is  well,  since  we  are  so  dependent  on  foods 
of  this  class,  that  we  have  two  quite  distinct 
sources  from  which  they  may  be  taken.  The 
great  bulk  comes  to  us  in  the  form  of  meats,  in- 
cluding poultry,  game,  oysters  and  fish  of  vari- 
ous kinds,  in  addition  to  beef,  mutton,  and  hog- 
meat  in  its  several  forms.  Of  animal  origin 
also  we  have  eggs,  which  are  among  the  most 
valuable  of  all  foods  of  this  class  on  account  of 
their  high  digestibility. 

From  the  vegetable  world  we  get  albumins 
known  as  legumins,  which  differ  somewhat 
from  those  obtained  from  animal  sources, 
though  taking  their  place  in  the  economy  in  all 
essential  particulars.  Unfortunately  the  legu- 
mins are  usually  so  mixed  with  starches  and 
other  vegetable  substances  less  digestible,  that 
it  is  necessary  to  take  a  large  bulk  of  foods  of 
this  latter  class  in  order  to  secure  anything 
like  the  requisite  amount  of  the  former. 


MEATS,  SUGAES  AND  MILK       119 

Before  taking  up  individually  the  various  al- 
buminous foods,  the  writer  would  again  direct 
attention  to  the  chapter  on  cooking,  and  would 
strongly  urge  upon  the  reader  the  proper 
methods  of  preparing  nitrogenous  foods  therein 
stated.  Where  the  albumins  are  in  a  nearly 
pure  state,  as  in  milk  and  eggs,  they  are  slightly 
more  digestible  when  raw,  but  all  meats  should 
be  cooked  until  only  the  faintest  tinge  of  red 
remains  if  we  wish  to  have  them  prepared  in 
the  most  wholesome  way  for  those  with  delicate 
digestions.  Meats  are,  as  a  rule,  most  whole- 
some when  cooked  *^very  done.'' 

It  has  long  been  the  cry  of  sentimentalists  that 
no  living  being  should  die  in  order  that  man  might 
exist.  Unfortunately  for  such  theories,  the  stern 
and  unbending  edict  of  nature  has  negatived  views 
of  this  kind  ages  before  the  altruistic  philosopher 
came  on  the  scene,  and  we  are  daily  constrained  to 
bow  to  this  mandate  of  one  of  the  primal  laws  of 
existence.  However  much  we  might  desire  it  other- 
wise, it  has  been  written  that  *'only  in  death  is  there 
life,"  nor  may  any  animal  being  disobey  and  con- 
tinue to  exist.  As  has  been  already  explained,  the 
human  being  cannot  thrive  on  vegetable  substances 
alone;  from  them  he  may  get  a  certain  amount  of 
nitrogen  in  the  form  of  legumin,  but  there  is  not 


120  HEALTH  ON  THE  FARM 

enough  to  make  up  for  the  waste  of  this  substance 
that  constantly  goes  on  in  the  body. 

Theoretically  it  is  of  very  little  importance 
which  of  the  meats  are  selected  to  supply  our 
nitrogenous  food,  but  it  is  unfortunately  true 
that  such  foods  vary  much  in  digestibility,  and 
it  will  therefore  be  necessary  to  consider  them 
separately. 

Beef, — ^When  tender  and  cooked  to  a  proper 
degree,  beef  is  considered  one  of  our  most 
wholesome  of  meats.  Like  other  foods  of  this 
kind,  it  should  not  be  fried,  but  should  be  broiled 
or  roasted,  and  a  certain  amount  of  fat  may  be 
eaten  along  with  the  lean  portions  without  in- 
jury, and  in  many  persons  unquestionably  with 
benefit. 

Mutton, — Of  all  the  coarser  meats,  mutton  is 
unquestionably  the  most  digestible,  and  when 
cooked  in  the  same  way  as  directed  for  beef  is 
eminently  wholesome. 

Hogr-meats, — On  account  of  the  large  portion 
of  fat  between  the  muscle-fibers,  hog-meat,  par- 
ticularly when  fresh,  is  not  usually  regarded  as 
being  digestible.  Some  persons  eat  it  with  im- 
punity, but  for  the  vast  majority  it  should  be 


MEATS,  SUGAES  AND  MILK       121 

taken  only  in  small  quantities.  It  should  not  be 
fried.  In  the  form  of  ham,  hog  meat  is  more 
wholesome  than  when  fresh,  but  even  in  this 
condition  many  dyspeptics  find  much  difficulty 
in  digesting  it.  The  best  method  of  cooking  it 
is  to  boil  thoroughly.  After  being  cooked  in  this 
way  and  then  broiled,  it  is  most  appetizing,  and 
is  much  more  wholesome  than  when  broiled 
without  being  previously  cooked.  As  bacon, 
hog-meat  enters  largely  into  the  dietary  of  a 
great  portion  of  the  laborers  of  this  country, 
and  there  can  be  no  doubt  that  on  the  whole  it 
answers  the  purpose  of  a  staple  food  admirably. 
It  contains  even  more  fat  than  nitrogenous 
substances,  and  may  therefore  be  looked  upon 
as  a  mixture  of  butter  and  meat.  Dyspeptics 
cannot  eat  it  with  impunity  in  many  instances, 
though  it  agrees  far  better  with  them  than  does 
ham  or  the  fresh  meat.  If  it  were  generally 
eaten  boiled  it  would  provoke  less  trouble  than 
when  fried.  At  this  point  the  writer  would  re- 
peat his  warning  concerning  the  indigestible 
character  of  melted  grease,  of  which  the  gravy 
from  bacon  is  a  striking  example. 
"When  *^ cured'*  in  a  somewhat  different  way 


122  HEALTH  ON  THE  FAEM 

hog-meat  as  ^'breakfast-bacon''  is  very  gener- 
ally used  throughout  the  civilized  world,  and  is 
one  of  its  most  wholesome  forms.  This  when 
broiled  is  both  appetizing  and  wholesome,  and 
should  form  a  part  of  the  daily  dietary  of  every- 
one able  to  afford  it. 

Poultry  and  Game. — Among  the  more  deli- 
cate and  most  wholesome  forms  in  which  al- 
bumins are  taken  we  find  poultry  and  game  well 
up  toward  the  head  of  the  list.  Meats  of  this 
character  should  be  very  thoroughly  cooked 
by  being  either  baked,  smothered  or  broiled. 

Fish, — Fish  of  almost  all  kinds  are  whole- 
some provided  they  be  fresh  and  properly 
cooked.  The  culinary  artist  prepares  of  them 
most  appetizing  and  nutritious  dishes,  and  they 
are  therefore  properly  to  be  recommended  as 
among  the  best  of  the  albuminous  foods. 

Oysters  and  Clams. — Oysters  and  clams  are 
usually  considered  somewhat  apart  from  the 
generality  of  the  foods  of  this  character.  When 
fresh  they  are  wholesome  and  delicious  when 
eaten  raw,  and  may  be  cooked  in  a  great  variety 
of  ways.  The  reader  should  be  especially 
warned  that  fried  oysters  are  not  so  wholesome 


MEATS,  SUGAES  AND  MILK       123 

as  when  they  are  prepared  by  other  methods, 
for  the  reason  that  they  are  surrounded  by  a 
batter  containing  quantities  of  melted  grease. 

Eggs. — Among  the  most  delicate,  digestible, 
and  nutritious  of  all  foods  we  may  place  eggs. 
Though  somewhat  more  digestible  when  raw, 
they  agree,  as  a  rule,  even  with  the  most  fastidi- 
ous stomach,  however  cooked,  even  when  hard- 
boiled.  Eggs  lend  themselves  readily  to  the 
formation  of  many  delicious  dishes,  such  as 
omelets,  souffles,  etc. ;  but  unfortunately  they  do 
not  contain  nutriment  in  a  very  concentrated 
form,  and  where  an  adult  is  living  on  them 
alone  it  requires  from  one  and  a  half  to  two 
dozen  daily  to  furnish  the  necessary  amount 
of  food. 

Fats, — ^Under  the  term  **fats^'  are  included 
all  oily  substances,  such  as  butter,  lard,  olive 
and  cotton-seed  oils,  and  to  a  great  extent  the 
fat  contained  in  meats.  These  substances  are 
closely  related  to  starches  and  sugars,  and  un- 
doubtedly play  a  more  or  less  similar  role  when 
taken  into  the  body  as  food.  From  the  stand- 
point of  heat-producing  capacity  they  more  than 
double,  weight  for  weight,  meats  and  starches, 


124  HEALTH  ON  THE  FARM 

and  are,  therefore,  instinctively  highly  prized  by 
dwellers  in  cold  countries  where  much  heat  is 
necessary.  In  warmer  countries  the  necessity 
for  excessive  heat-production  in  the  body  does 
not  exist. 

While  oily  substances  are  certainly  capable  of  add- 
ing to  the  cushion  of  fat  commonly  found  beneath 
the  skin  in  normal  individuals,  they  are  not  looked 
upon  as  being  to  any  extent  tissue-builders,  resem- 
bling  in   this   particular    the    starches    and    sugars. 

When  fats  are  to  be  eaten,  care  should  be  taken 
that  they  be  as  fresh  as  possible,  or,  if  this  is  not 
feasible,  they  should  be  preserved  in  such  a  way  as 
to  prevent  their  becoming  rancid — a  condition  which 
is  the  result  of  the  formation  of  fatty  acids,  lending 
a  peculiarly  unpleasant  odor  and  taste,  and  pro- 
ducing a  decided  decrease  in  food- value.  This  alter- 
ation may  be  largely  prevented  by  keeping  fats  in 
a  refrigerator  at  a  low  temperature,  and  may  also 
be  greatly  retarded  by  the  addition  of  salt.  In  this 
country  butter  is  usually  treated  with  a  very  con- 
siderable amount  of  salt,  but  in  Europe  it  is  uni- 
versally served  fresh.  Within  recent  years  facts 
have  been  established  that  show  that  Americans  use 
an  excessive  amount  of  this  substance — possibly  caus- 
ing disease  in  some  cases;  and  doubtless  we  would 
be  better  off  if  we  were  to  follow  the  European 
practice. 

Oily  substances  when  in  good  condition  are  cer- 
tainly of  high  value  as  foods,  but  should  be  taken 


MEATS,  SUGAES  AND  MILK       125 

more  or  less  with  an  eye  to  the  climate,  and  to  the 
season  of  the  year.  When  placed  on  cold  bread  and 
eaten  along  with  it  they  are  extremely  palatable,  and 
may  be  taken  in  reasonable  amounts  with  decided 
benefit  to  the  whole  body.  In  temperate  climates  it 
is  generally  estimated  that  about  three  ounces  is  a 
desirable  amount  for  the  average  adult.  In  this  con- 
nection it  may  not  be  out  of  place  to  mention  that 
the  various  preparations  of  cod-liver  oil,  advertised 
so  freely  in  the  lay  press,  in  some  instances  actually 
do  not  contain  a  single  particle  of  the  substance  that 
they  are  supposed  to  be  principally  composed  of; 
and  it  may  be  further  stated  that  there  is  no  good 
reason  to  believe  that  bulk  for  bulk  oils  of  this  kind 
are  in  any  way  superior  to  those  fats  commonly 
eaten.  The  writer  often  recalls  the  saying  of  a  very 
wise  old  physician  of  his  acquaintance  that  **  cod- 
liver  oil  is  nearly  as  good  as  butter. '' 

Sugars. — This  term  includes  the  large 
number  of  different  substances  of  a  more  or 
less  sweetish  taste  that  belong  to  the  group  of 
carbohydrates.  They  are  closely  related  to  the 
starches,  and  it  is  generally  assumed  that  they 
play  much  the  same  part  after  being  taken 
into  the  body.  Some  of  these  are  of  animal 
and  some  of  vegetable  origin — ^but  except  the 
sugar  found  in  milk,  the  only  ones  commonly 
consumed  are  those  derived  from  cane,  beets. 


126  HEALTH  ON  THE  FAEM 

and  fruits;  the  sugar  from  the  first  two  is 
known  as  cane  sugar  or  dextrose,  and  that  from 
the  latter  as  grape  sugar  or  glucose.  Like  al- 
bumins they  may  be  eaten  without  having  been 
previously  cooked,  and  are  unique  in  that  they 
undergo  no  chemical  change  whatever  as  a  re- 
sult of  ordinary  degrees  of  heat. 

While  the  consumption  of  sugars  in  all  civil- 
ized nations  is  rapidly  increasing,  there  can  be 
no  question  that,  irrespective  of  fruits,  they  are, 
of  all  foods,  the  most  frequent  causes  of  diges- 
tive disturbances.  It  is  only  within  compara- 
tively recent  times  that  mankind  has  possessed 
means  of  separating  sugars  in  any  great  bulk 
from  the  plants  containing  them,  and  as  a  con- 
sequence they  have  only  entered  prominently 
into  our  every-day  diet  for  a  relatively  short 
period  of  time.  Before  this,  it  is  true,  they 
were  consumed  to  a  greater  or  less  extent  in 
various  fruits,  but  the  quantity  was  insignifi- 
cant as  compared  with  the  amount  now  univer- 
sally eaten.  As  a  result  of  this  we  are  now 
confronted  with  a  new  dietetic  problem.  For 
ages  the  human  stomach  has  been  accustomed 
to  deal  with  only  small  quantities  of  these  sub- 


MEATS,  SUGARS  AND  MILK       127 

stances,  and  developed  accordingly  a  capacity 
to  digest  them  proportionate  to  the  amounts 
then  eaten.  Now,  however,  we  constantly  call 
upon  our  digestive  organs  to  deal  with  large 
quantities  of  such  foods,  and  it  is  not  strange 
that  there  has  been  more  or  less  rebellion  on 
their  part. 

Experiments  have  shown  that  a  small  amount  of 
sugar  assists  in  the  normal  chemical  changes  that 
go  on  in  the  body,  and  it  is,  therefore,  obvious  that 
nature  intends  us  to  take  a  certain  quantity  of  it. 
Moreover  it  is  true  that  sugars  while  being  burned 
in  the  body  give  off  much  energy — ^mainly  mani- 
fested in  muscular  power;  where  then  we  are  taking 
active  physical  exercise  foods  of  this  kind  are  pe- 
culiarly appropriate.  It  would,  therefore,  not  be 
wise  for  us  to  leave  this  food  entirely  out  of  the 
dietetic  list,  but  to  use  it  only  in  small  amounts — 
particularly  where  we  lead  sedentary  lives.  Sugar 
and  alcohol  play  a  more  or  less  similar  role  in  the 
animal  economy.  It  is  well  known  that  those  who 
do  not  use  alcohol  are  peculiarly  prone  to  consume 
considerable  quantities  of  sugar;  and  it  is  equally 
a  matter  of  common  observation  that  those  who 
habitually  take  alcohol  rarely  eat  sweets  to  any  extent. 

When  sugar  is  properly  assimilated,  as  seems  to 
be  done  most  easily  by  children,  it  is  an  excellent 
food,  but  where  sweets  are  over-eaten,  and  not  prop- 
erly digested,  they  give  rise  to  a  great  accumulation 


128  HEALTH  ON  THE  FAEM 

of  gas  in  the  intestine,  and  produce  in  many  per- 
sons a  marked  acidity  of  the  stomach,  frequently 
accompanied  by  severe  insomnia.  Nothing  so  quickly 
relieves  such  sleeplessness,  caused  by  a  **sour  stom- 
ach,'* as  allowing  ten  or  fifteen  grains  of  ordinary 
cooking-soda  to  slowly  dissolve  in  the  mouth  and 
swallowing  the  saliva  rendered  alkaline  in  this  way. 

Milh, — Milk  may  be  looked  upon  as  an  ideal 
food,  it  being  composed  of  water  carrying  in 
solution  the  three  great  natural  foods — albu- 
mins in  the  form  of  casein,  carbohydrates  as 
milk-sugar  or  lactose,  and  fat.  Mixed  in  the 
proportion  in  which  they  here  occur,  they  are 
most  admirably  adapted  to  the  delicate  diges- 
tive apparatus  of  the  infant — the  relative  pro- 
portion of  the  different  substances  even  gradu- 
ally changing  as  the  assimilative  powers  of 
the  youthful  organism  increase;  it  is  thus  seen 
that  milk  itself  is  not  of  constant  composition, 
even  in  the  same  animal,  and  that  it  alters  in 
such  a  manner  as  to  meet  best  the  needs  of  the 
delicate  being  depending  upon  it  for  proper  sus- 
tenance. It  is  also  the  case  that  the  composi- 
tion of  milk  varies  in  different  animals — show- 
ing again  how  admirably  nature  exerts  its 
powers  in  meeting  desired  ends. 


MEATS,  SUGARS  AND  MILK       129 

The  lesson  of  practicable  importance  that  we 
learn  from  this  is  that  the  milk  of  one  of  the 
lower  animals  is  not  in  its  natural  state  quite 
suited  to  the  delicate  stomach  of  the  growing 
infant,  and  that  if  it  be  substituted  for  the 
mother ^s  milk  it  must  be  more  or  less  altered, 
depending  upon  the  age  of  the  child.  It  is  par- 
ticularly important  that  sweet  milk  be  taken 
slowly,  as  otherwise  large  curds,  difficult  of  di- 
gestion, form  as  soon  as  it  gets  into  the  stomach. 


CHAPTER  VIII 
FOOD-VALUE  OF  VEGETABLES 

In  recent  times  we  hear  much  of  vegetarian- 
ism, which  has  its  advocates  among  many  highly 
intelligent  people,  and  which,  as  a  consequence, 
has  achieved  a  certain  vogue  throughout  the 
civilized  world.  It  is  rarely  the  case,  however, 
that  those  who  affect  to  practice  this  cult  in 
reality  live  exclusively  on  a  vegetable  diet.  As 
a  rule  it  will  be  found  that  they  are  milk-drink- 
ers, and  not  infrequently  add  eggs  to  their  diet- 
ary. It  is,  of  course,  absurd  to  regard  as  vege- 
tarians those  who  simply  avoid  meat,  since  it  is 
true  that  the  nitrogenous  substances  contained 
in  milk  and  eggs  differ  in  no  essential  particu- 
lar from  similar  substances  found  in  flesh  of  all 
kinds. 

Experiments  on  a  somewhat  extended  scale 
have  shown  within  recent  years  that  young  and 
vigorous  individuals  at  least  may  live  and 
thrive  on  a  diet  composed  largely  of  vegetables ; 

130 


FOOD-VALUE  OF  VEGETABLES     131 

no  one  has  yet  shown  that  a  strict  vegetable 
diet  is  that  best  adapted  to  the  average  indi- 
vidual, and  no  competent  authority  on  this  sub- 
ject at  the  present  time  advocates  a  diet  purely 
of  this  kind.  It  is  true  that  the  vegetables 
ordinarily  eaten  contain  all  of  the  elements 
that  are  essential  to  the  animal  system,  such  as 
starch,  sugar,  fat  and  albumins.  Unfortu- 
nately, however,  the  amount  of  the  last-named 
substance  is  usually  so  small  in  food-plants  that 
the  quantity  that  would  have  to  be  eaten  by  a 
normal  individual  taking  active  exercise  would 
cost  considerably  more  than  if  a  reasonable 
proportion  of  animal  food  were  included,  and 
— which  is  of  even  greater  importance — the  di- 
gestive powers  of  the  individual  who  attempted 
to  live  only  on  food  of  this  character  would 
be  severely  taxed,  and,  in  the  long  run,  probably 
seriously  impaired.  Furthermore,  vegetables 
and  fruits  contain  substances,  usually  in  great 
quantity,  that  are  scarcely  acted  upon  at  all  by 
the  digestive  juices.  Chief  among  the  latter 
is  cellulose,  which,  while  forming  the  great 
bulk  of  the  food  of  herbivorous  animals,  is 
scarcely  suited  to  the  weaker  digestive  capacity 


132  HEALTH  ON  THE  FARM 

of  the  human  being;  practically  none  of  it  is 
converted  to  the  uses  of  the  body.  It  is  thus 
seen  that  in  the  average  man  or  woman  a  diet- 
ary consisting  largely  of  vegetables  would  re- 
sult in  the  presence  in  the  intestines  of  a  greater 
or  less  bulk  of  indigestible  materials,  which 
could  subserve  no  good  purpose  other  than  that 
they  would  by  their  mechanical  presence  have 
a  tendency  to  cause  the  bowels  to  act;  as  is  the 
case  with  fruits,  however,  it  is  unfortunately 
true  that  this  large  residue  of  undigested  food, 
in  one  way  or  another,  often  gives  rise  to  con- 
siderable irritation  of  the  mucous  membrane  of 
the  intestine,  and  frequently  produces  dyspeptic 
disturbances,  among  which  looseness  of  the 
bowels  is  common. 

This  brings  us  to  a  consideration  of  the  diges- 
tibility of  vegetables  in  general,  which  is  al- 
ways the  paramount  consideration  when  deal- 
ing with  the  value  of  any  substance  to  be  used 
as  a  food.  It  has  been  before  remarked  that 
young  and  vigorous  persons  seem  to  thrive  on  a 
dietary  largely  of  vegetable  character,  but  the 
case  is  certainly  quite  different  with  older  peo- 
ple^  particularly  where  their  digestive  powers 


FOOD- VALUE  OF  VEGETABLES  133 

are  impaired.  In  the  latter  we  often  find  that 
severe  intestinal  disturbances  follow  even  after 
moderate  indulgence  in  vegetable  foods — ^par- 
ticularly where  they  are  served  with  vinegar,  or 
some  other  fruit  acid.  Another  peculiarity  of 
foods  of  this  kind  that  makes  decidedly  against 
their  digestibility  lies  in  the  fact  that,  being 
soft  and  containing  a  large  proportion  of  water, 
they  are  scarcely  ever  properly  chewed,  and  as 
a  consequence  they  are  swallowed  in  compara- 
tively large  masses  without  having  been  ade- 
quately insalivated. 

Vegetables  may  be  roughly  classified  as 
legumes,  roots  and  tubers,  and  green  vegetables, 
and  will  now  be  considered  briefly  in  the  order 
named. 

Legumes, — Beans,  Peas,  Lentils,  and  Pea- 
nuts,— ^With  the  exception  of  the  cereals,  the 
legumes  are  the  most  valuable  of  all  vegetable 
foods.  Their  nutritious  properties  are  mainly 
due  to  their  relatively  high  percentage  of  nitrog- 
enous material,  though  they  also  contain  starch 
and  fat.  Hence  these  vegetables  contain  the  in- 
gredients necessary  to  supply  all  the  needs  of 
the  human  economy;  unfortunately,  however, 


134  HEALTH  ON  THE  FAEM 

when  eaten  alone  in  sufficient  bulk  to  furnish  the 
nourishment  required,  they  often — even  in 
healthy  individuals — give  rise  after  a  little  time 
to  dyspeptic  disturbances. 

Of  beans,  a  large  number  of  different  vari- 
eties are  in  common  use  including  string-beans 
(or  snap-beans),  lima-beans,  kidney-beans,  red 
beans,  the  frijole,  and  the  Soya  bean.  String- 
beans  are  exceedingly  palatable,  and  are  very 
much  prized  as  an  article  of  diet  by  the  peoples 
of  all  countries.  When  gathered  young  and 
thoroughly  cooked  while  still  fresh  they  are  ex- 
ceedingly wholesome,  and  are  very  well  assimi- 
lated, when  properly  chewed,  by  even  those 
whose  digestions  are  considerably  impaired. 
The  other  beans  named  are  generally  eaten  dry 
after  having  been  removed  from  the  pod  in 
which  they  grow.  When  they  are  soaked  in 
water  until  they  become  soft  and  then 
thoroughly  cooked  they  make  an  excellent  food, 
and,  when  not  taken  in  too  great  quantities,  are 
fairly  digestible.  When  cooked  with  onions, 
parsley,  and  red  pepper  in  proper  proportions 
they  make  a  very  delicious  dish.  In  Japan  the 
Soya  bean  forms  the  basis  for  a  kind  of  vege- 


FOOD- VALUE  OF  VEGETABLES  135 

table  cheese  which,  is  eaten  with  rice,  and  fur- 
nishes the  nitrogenous  materials  in  wliich  the 
latter  is  deficient.  Peas  are  wholesome  when 
young  and  fresh  and  when  properly  cooked,  and 
as  they  come  on  in  the  early  spring  when  other 
fresh  vegetables  cannot  be  obtained,  they  fur- 
nish a  most  acceptable  addition  to  the  dietary. 
When  old,  after  their  skins  become  tough,  they 
cease  to  be  digestible,  and  should  not  be  eaten 
except  in  the  form  of  purees,  during  the  prepa- 
ration of  which  the  hull  is  removed. 

Lentils  are  scarcely  eaten  at  all  in  America, 
but  are  much  prized  in  some  portions  of  the 
Old  World,  as  the  basis  of  soups. 

Peanuts  belong  to  the  group  of  legumes, 
though,  unlike  the  others  that  serve  as  food, 
they  grow  beneath  the  surface  of  the  ground. 
They  are  highly  nutritious,  but  are,  unfortu- 
nately, indigestible,  owing  largely  to  the  high 
percentage  of  oil  that  they  contain.  The  lat- 
ter is  extracted,  and  is  sometimes  sold  as  olive- 
oil  ;  in  a  somewhat  different  form  it  is  made  into 
a  sort  of  butter  which  is  quite  palatable. 

Roots,  Tubers,  and  Yams. — Sweet  and  Irish 
potatoes,  which  constitute  the  most  important 


136  HEALTH  ON  THE  FARM 

members  of  this  group,  have  already  been  dis- 
cussed under  the  head  of  breads.  Of  those  that 
remain,  some  few,  as  beets  and  artichokes,  may 
be  regarded  as  related  to  those  just  referred  to, 
while  others,  such  as  carrots,  turnips,  radishes, 
parsnips,  etc.,  are  generally  reckoned  among  the 
succulent  tubers  on  account  of  the  large  propor- 
tion of  juice  that  they  contain.  Irrespective  of 
the  beet,  which  furnishes  a  considerable  portion 
of  the  sugar  of  commerce,  none  of  them  may  be 
looked  upon  as  foods  of  a  very  important  char- 
acter, as  they  contain  only  relatively  small  pro- 
portions of  sugars,  starches,  and  nitrogenous 
materials.  Beets,  however,  do  contain  a  very 
high  percentage  of  that  which  makes  potatoes  so 
popular, — about  eighty-five  per  cent,  of  starches 
and  sugars,  with  only  a  trifle  of  nitrogenous 
material.  When  young  and  tender  they  are 
often  eaten  as  a  salad,  either  alone  or  mixed 
with  other  vegetables,  and  are  generally  re- 
garded as  being  wholesome  and  highly  nutri- 
tious. They  should  not  be  eaten  by  dyspeptics 
when  pickled,  on  account  of  the  vinegar. 
Artichokes  are  occasionally  eaten,  but  are  not 


FOOD- VALUE  OF  VEGETABLES  137 

nutritious,  although  they  agree  well  with  many 
persons. 

Carrots,  when  young  and  fresh,  are  fairly  di- 
gestible, but  like  other  vegetables  are  exceed- 
ingly apt,  particularly  if  old,  to  produce  intesti- 
nal disturbances  in  dyspeptics.  They  are  not 
very  commonly  eaten  in  the  United  States,  but 
where  selected  with  care  we  would  profit  by 
their  more  frequent  use.  They  contain  a  small 
percentage  of  starches,  with  an  insignificant 
proportion  of  vegetable  albumen. 

Turnips  are  exceedingly  unwholesome,  con- 
tain very  little  nourishment,  and  may  be  eaten 
with  impunity  only  by  persons  in  vigorous 
health.  The  same  remarks  apply  to  radishes, 
and  to  parsnips. 

Green  Vegetables. — ^Vegetables  of  this  class 
are  of  much  more  value  from  the  standpoint  of 
their  agreeable  taste,  and  the  consequent  stimu- 
lating effect  upon  the  appetite,  than  from  the 
nutritive  materials  that  they  contain.  Some  of 
them  are  eaten  cooked,  while  others  are  usually 
consumed  in  a  raw  state.  They  are  all  much 
less  indigestible  if  eaten  when  quite  young  and 


138  HEALTH  ON  THE  FAEM 

fresh — drying  seemingly  having  the  effect  of 
producing  alterations  in  them  that  predispose 
to  dyspeptic  disturbances  in  those  so  inclined. 

Spinach  is  one  of  the  most  digestible  of  the 
entire  group,  and  is  much  eaten  in  all  parts  of 
the  world. 

Turnip-tops  differ  in  no  essential  particular 
from  spinach.  They  have  a  somewhat  bitter 
taste,  but  when  young  and  fresh  are  highly 
palatable,  and  if  thoroughly  cooked  cause  com- 
paratively little  intestinal  trouble,  but  like 
spinach  they  contain  practically  no  nourish- 
ment. The  same  may  be  said  of  the  leaves  of 
various  other  plants  commonly  served  as 
greens,  among  them  beet-tops,  and  dandelion- 
tops. 

Cabbages,  many  different  kinds  of  which  are 
habitually  eaten  as  food  in  civilized  countries, 
have  comparatively  little  nutritive  value,  and 
are,  generally  speaking,  decidedly  indigestible, 
although  young  and  vigorous  persons,  partic- 
ularly where  they  take  abundant  out-door  exer- 
cise, find  no  difficulty  in  assimilating  the  inner 
portions  of  the  fresh  cabbage  *^head.'*  As  in 
the  case  with  other  vegetables,  the  soil  and  lo- 


FOOD- VALUE  OF  VEGETABLES  139 

cality  in  whicli  the  cabbage  is  grown  largely  in- 
fluences its  taste,  and  to  some  extent  its  digesti- 
bility. It  should  never  be  given  to  infants. 
Sauerkraut  is  a  preparation  of  cabbage  leaves 
produced  by  adding  salt,  and  later  crushing 
them  with  considerable  pressure;  after  a  time 
alterations  occur  of  a  fermentative  character, 
and  the  product  is  generally  regarded  as  more 
wholesome  than  fresh  cabbage. 

Cauliflower  consists  of  masses  of  the  some- 
what modified  flowers  of  a  plant  closely  related 
to  the  cabbage,  and  is,  when  properly  prepared, 
palatable,  and  perhaps  somewhat  more  digest- 
ible than  cabbage.  Cole,  and  Brussels  sprouts, 
are  plants  of  the  cabbage  family,  and  are  per- 
haps even  more  indigestible. 

Salad  Plants, — The  leaves  of  the  lettuce  are 
usually  eaten  raw,  most  commonly  being 
served  as  a  salad  in  combination  with  oil  and 
vinegar,  or  lemon  juice.  That  the  leaves  pos- 
sess, when  treated  in  this  way,  a  very  palatable 
taste  all  will  perhaps  agree,  but  they  cannot  be 
said  to  be  of  any  nutritive  value,  nor  are  the 
acids  just  referred  to  conducive  to  their  diges- 
tibility. 


140  HEALTH  ON  THE  FAEM 

On  account  of  their  somewhat  pungent  taste, 
watercresses  are  used  in  many  parts  of  the 
world  as  ingredients  of  salads,  but  they  are,  of 
all  vegetables,  the  ones  that  are  most  liable  to 
transmit  disease  to  man,  for  in  addition  to  the 
possibility  of  contracting  in  this  way  typhoid 
fever,  dysentery,  cholera,  and  the  ordinary  in- 
testinal worms,  the  human  being  is  apt  to  re- 
ceive with  them  the  eggs  of  the  flukes,  and  the 
spores  of  the  amoebae  that  produce  chronic  trop- 
ical dysentery.  As  they  are  probably  never 
grown  under  such  conditions  as  to  preclude  the 
possibility  of  this  danger,  it  would  be  the  part  of 
wisdom  to  absolutely  refrain  from  their  use. 

Onions,  Leeks,  Shellots,  and  Garlic. — Vege- 
tables of  this  group  are  eaten  either  raw  or 
cooked,  and  of  all  those  consumed  in  the  former 
state  are  least  liable  to  transmit  disease,  owing 
to  the  fact  that  they  are  nearly  always  thor- 
oughly peeled  before  being  eaten.  They  have 
the  advantage,  furthermore,  that  they  may  be 
preserved  for  long  periods  of  time  in  such  a  way 
as  to  be  fit  for  food,  and  when  properly  cooked 
have  a  delicate  flavor,  and  are  quite  wholesome 
although  furnishing  little  food  for  the  body. 


FOOD- VALUE  OF  VEGETABLES  141 

Garlic  is  never  eaten  as  a  vegetable,  but  serves 
as  the  basis  for  many  of  the  delicate  sauces  for 
which  the  French  cooks  are  so  justly  celebrated. 

The  tomato  has  been  used  as  a  food  only 
within  comparatively  recent  times,  it  having 
been  formerly  thought  to  be  poisonous.  Like 
the  onion  it  may  be  eaten  either  raw  or  cooked, 
and  if  taken  in  moderation  does  not,  as  a  rule, 
produce  any  serious  harm.  When  eaten  in 
greater  quantities,  both  on  account  of  the  acid 
that  it  contains  and  its  relatively  small  propor- 
tion of  assimilable  nutriment,  the  tomato  is  ex- 
ceedingly prone  to  cause  intestinal  disturbances, 
and  should  rather  be  regarded  as  a  fruit  than  a 
vegetable.  Growing  at  some  distance  from  the 
ground,  it  is  rather  less  apt  to  convey  diseases 
than  the  majority  of  vegetables  eaten  in  a  raw 
state. 

While  celery  is  generally  eaten  raw,  it  fur- 
nishes a  palatable  dish  when  cooked  in  milk. 
It  should  not  be  eaten  by  dyspeptics  or  children, 
particularly  if  raw.  Similarly  the  cucumber  has 
a  well-merited  reputation  for  producing  dyspep- 
tic disturbances.  It  is  only  eaten  raw,  is  fre- 
quently served  as  a  salad,  and  should  be  used 


142  HEALTH  ON  THE  FAEM 

only  when  very  young  and  fresh,  and  eaten  only 
by  persons  of  sound  digestion. 

Okra  is  much  prized  in  the  Southern  States 
as  the  principal  ingredient  of  a  very  palatable 
soup,  but  is  not  as  a  rule  looked  upon  with  favor 
by  the  uninitiated.  It  is  also  much  eaten  boiled 
and  served  with  a  little  butter  and  pepper. 
When  fresh  and  young  it  is  fairly  digestible, 
and  furnishes  a  very  agreeable  addition  to  the 
dinner. 

In  addition  to  those  already  referred  to,  there  are 
a  number  of  vegetables  that  are  very  popular  either 
alone,  or  in  combination  as  salads — particularly  in 
the  South;  among  them  are  green  peppers,  parsley, 
mint,  capers,  endive,  and  chicory.  The  remarks 
already  made  concerning  green  vegetables  apply 
equally  to  these  just  mentioned,  and  it  should  here 
again  be  particularly  insisted  upon  that  salads  con- 
taining acids  are  unwholesome  for  infants  and  chil- 
dren, and  should  be  used  sparingly  even  by  those  in 
health.     None  contains  much  nourishment. 

Among  easily  digestible  vegetables  asparagus  prob- 
ably takes  front  rank,  and  in  addition  to  this  has  the 
merit  of  being  exceedingly  agreeable  to  the  taste. 
It  possesses  little  nutritive  value,  but  when  young, 
fresh,  and  well  cooked,  it  may  be  taken  even  by 
infants  without  harm. 

Rhubarb,   or  **pie  plant,"   is   eaten   stewed,   and 


FOOD- VALUE  OF  VEGETABLES  143 

made  into  pie.  It  is  said  to  be  somewhat  laxative, 
and  is  decidedly  more  wholesome  than  many  others. 
The  squash,  when  properly  cooked  is  comparatively 
wholesome,  but  contains  little  nourishment,  and  is 
of  no  particular  value  as  a  food,  and  the  pumpkin 
is  not  much  better,  although  useful  during  the  win- 
ter for  making  pies  after  the  ordinary  vegetables 
and  fruits  are  gone. 

Cranberries,  when  thoroughly  cooked  and  separated 
from  the  hulLs,  form  the  basis  of  a  delicious  jelly 
that  is  widely  eaten  in  the  winter  over  all  portions 
of  the  United  States.  Like  all  sweets  it  is  not  en- 
tirely wholesome  for  dyspeptics  or  infants,  but  as  it 
is  usually  eaten  with  meats  and  not  in  great  quan- 
tities, it  may  be  looked  upon  as  being  one  of  the 
most  wholesome  of  all  foods  of  this  class.  It  does 
not  seem  to  have  such  a  tendency  to  produce  sour 
stomach  in  many  dyspeptics  as  is  so  frequently  done 
by  other  foods  containing  vegetable  acids. 


CHAPTER  IX 

DANGER  IN  FRUITS  AND  PICKLES 

It  is  an  error  shared  almost  universally  by 
both  medical  men  and  the  laity  that  fruits  and 
raw  foods  are  wholesome.  Everyone  is  fa- 
miliar with  the  fact  that  fruits  produce  intes- 
tinal disturbances  in  children, — not  only  when 
they  are  very  young,  but  after  their  digestive  ap- 
paratus is  fully  developed.  Rather  curiously, 
however,  instead  of  ascribing  the  disturbances 
that  follow  to  the  real  cause,  we  generally  dis- 
miss the  matter  with  the  assertion  that  **  early 
fruits  are  unhealthy,"  or  trace  the  resulting  ill 
effects  to  some  other  equally  imaginary  factor. 
In  reality  the  reason  why  diarrhoea  and  other 
intestinal  troubles  so  often  occur  after  eating 
fruits  in  the  early  spring  is  that  the  boy  or  girl 
after  a  winter's  fast  greedily  devours  enormous 
quantities  of  them  when  they  first  ripen,  and 
disturbances  follow  in  proportion  to  the  amount 
and  character  of  these  substances  taken. 

144 


FRUITS  AND  PICKLES  145 

There  can  be  no  question  that  fruits,  while 
extremely  palatable,  usually  produce  trouble  in 
dyspeptics,  and  even  in  those  who  still  possess 
unimpaired  digestive  organs  ill  effects  quite 
constantly  follow  on  the  heels  of  the  taking  of 
food  of  this  character.  Unfortunately,  how- 
ever, the  great  majority  of  dyspeptics  have 
symptoms  that  in  no  way  outwardly  point 
toward  digestive  errors;  as  common  examples, 
we  might  refer  to  the  blackheads,  pimples  and 
small  boils,  so  frequently  observed  on  the  faces 
of  young  boys  and  girls,  or  the  rheumatic  pains, 
and,  at  a  later  time,  the  *' Bright *s  disease,*^  that 
occur  in  older  people.  "When  you  tell  such  pa- 
tients that  their  trouble  is  indigestion,  they  are 
often  mildly  indignant,  and  loudly  protest  that 
they  can  eat  anything  with  impunity ;  that  they 
never  have  heart-burn,  feelings  of  heaviness 
after  eating,  pains  in  the  abdomen,  or  other 
symptoms  referable  to  the  stomach  and  intes- 
tines. We  are  rather  disposed  to  be  proud  of 
our  digestive  powers,  just  as  we  are  of  our  bod- 
ily strength,  and  nothing  is  more  common  than 
for  chronic  dyspeptics  to  maintain  that  they 
have    never    had    indigestion    in    their    lives, 


146  HEALTH  ON  THE  FAEM 

and  to  resent  any  insinuation  to  the  con- 
trary. 

Another  popular  error,  almost  universally  ac- 
cepted, is  that  fruits  are  highly  nutritious;  as 
a  matter  of  fact  they  consist  almost  wholly  of 
water,  and  of  materials  that  are  utterly  indi- 
gestible. The  latter  substances  pass  through 
the  alimentary  tract,  therefore,  in  much  the 
same  condition  that  they  enter  and  serve  no  bet- 
ter purpose  than  to  promote,  somewhat,  activity 
in  the  bowels.  Nevertheless  the  writer  does  not 
wish  to  be  misunderstood  as  advocating  total 
abstinence  from  such  a  palatable  class  of  foods ; 
no  harm  results  in  most  people  if  they  only  take 
perfectly  ripe  and  fresh  fruits  in  moderation 
now  and  then ;  and  these  should  be  always  eaten 
after  meals  rather  than  before. 

The  fruits  that  contain  comparatively  little 
acid  are,  as  a  rule,  more  wholesome  than  those 
that  are  rich  in  substance  of  this  kind.  For 
example,  perfectly  fresh  and  ripe  figs  or  peaches 
may  be  taken  by  most  persons  with  impunity 
if  they  be  eaten  after  meals,  and  at  intervals 
of  at  least  two  or  three  days.  Acid  fruits,  par- 
ticularly lemons,  seem  to  be  peculiarly  unwhole- 


FEUITS  AND  PICKLES  147 

some ;  apples  are  prone  to  cause  trouble  and  can 
rarely  be  eaten  without  ill  effects,  however  mel- 
low and  palatable  they  may  be.  It  sometimes 
happens  that  persons  take  grape-fruit  with  less 
harm  than  others. 

Closely  akin  to  fruits  in  their  deleterious  ac- 
tion on  the  digestive  apparatus  are  sours  in  any 
form  whatever.  Women,  especially,  indulge 
freely  and  at  irregular  hours  in  foods  contain- 
ing much  vinegar,  lemon-juice,  etc., — usually  in 
the  form  of  pickles  or  salads.  In  healthy  per- 
sons, in  moderation,  foods  of  this  character  per- 
haps produce  no  appreciable  trouble,  but  noth- 
ing is  more  thoroughly  established  than  that 
they  act  harmfully  on  the  general  run  of  dyspep- 
tics, such  as  most  of  us  are  to  a  greater  or  less 
degree  after  thirty  years  of  age.  This  leads  to 
the  remark  that  here,  as  in  everything  else,  we 
must  regard  individual  peculiarities — it  being 
true  that  one  person  can  eat  without  ill  effects 
what  may  produce  decided  disturbances  in 
others,  or  suffer  from  excess  when  moderation 
would  entail  no  ill-effects. 


CHAPTER  X 

DRINKS— PROPEE  AND  HARMFUL 

An  immense  amount  of  rubbish  has  been  writ- 
ten during  the  last  few  decades  concerning  the 
supposed  good  effect  of  excessive  water-drink- 
ing on  the  human  economy.  Something  like  a 
quarter  of  a  century  ago  a  London  physician  by 
the  name  of  Haig  brought  forward  and  strenu- 
ously advocated  the  view  that  a  large  number 
of  minor  ailments  were  the  result  of  the  presence 
in  the  body  of  excessive  quantities  of  uric  acid; 
applying  the  well  known  fact  that  the  substance 
just  mentioned  requires  a  large  amount  of 
water  to  dissolve  it  he  conceived  the  idea  that 
the  proper  remedy  was  to  flood  the  body  with 
enormous  quantities  of  liquids,  and  thus,  as  it 
were,  wash  the  offending  substance  out  of  the 
system.  So  plausible  did  he  make  this  theory 
appear  that  it  was  accepted  very  largely  by  med- 
ical men,  who  in  turn  taught  it  to  the  general 
public.    Within  recent  times  it  has  been  fortu- 

148 


DRINKS— PROPER  AND  HARMFUL     149 

nately  shown  that  Haig's  theory  was  wholly 
chimerical,  and  that  quantities  of  uric  acid 
greatly  in  excess  of  the  normal  amount  could 
collect  in  the  body,  or  might  be  injected  into 
the  blood-vessels,  without  the  least  harm  result- 
ing; thus,  at  one  blow,  this  widely  accepted 
theory  was  annihilated,  and  there  now  remains 
no  sort  of  reason  for  attempting  to  remove  uric 
acid  by  excessive  water-drinking,  or  by  other 
means. 

It  is  fortunate  that  the  uric-acid  theory  has  been 
disproved,  for  the  excessive  use  of  water  is  not  only 
unnecessary,  but  highly  injurious  to  the  digestive 
organs,  particularly  when  the  fluids  are  taken  at  or 
about  meals.  Experience  has  shown  that  excessive 
stomach-acidity,  which  is  the  most  common  form  of 
indigestion,  is  in  a  large  degree  dependent  on  the 
taking  of  liquids  while  eating,  and  that  even  in  those 
who  are  healthy  any  more  than  small  quantities 
cannot  be  looked  upon  as  being  wholesome.  In 
dyspeptics  liquids  seem  to  act  in  a  hurtful  way  in 
several  different  directions.  For  example,  where 
persons  constantly  take  liquids  while  eating  the  ne- 
cessity of  properly  chewing  the  food  is  largely  done 
away  with;  in  addition  to  this  the  mere  presence  of 
water  in  the  stomach  seems  to  tend  to  the  production 
of  increased  acidity,  for  it  has  often  been  observed 
by  the  writer  that  even  where  food  was  eaten  dry 


150  HEALTH  ON  THE  FAEM 

indigestion  would  follow  in  many  dyspeptics  if 
they  took  water  just  before  or  immediately  after 
eating. 

The  only  sensible  advice  that  can  be  given  in 
this  connection  is  that  persons  should  take  no 
more  liquids  that  they  feel  a  desire  for,  and 
they  should  avoid  taking  them  in  any  quantity 
about  meal  time.  "What  has  just  been  said  con- 
cerning water  applies  equally  well  to  milk. 
When  taken  alone  it  very  frequently  agrees  with 
patients  much  better  than  does  solid  food,  but 
when  mixed  with  the  latter  is  prone  to  produce 
indigestion,  just  as  does  water.  Fermented 
milk  in  the  form  of  butter-milk  is  a  very  pop- 
ular beverage  in  some  parts  of  the  world,  but 
it  may  be  well  doubted  as  to  whether  it  deserves 
the  reputation  for  wholesomeness  generally  ac- 
corded it ;  being  a  liquid,  and  at  the  same  time 
acid,  it  is  peculiarly  prone  to  increase  acidity, 
and  is  not  tolerated  by  persons  who  suffer  with 
sour  stomach.  It  should,  however,  be  said  that 
it,  on  the  other  hand,  seems  to  agree  particu- 
larly well  with  some  people,  and  has  been  known 
when  taken  alone,  at  least  temporarily,  to  re- 
lieve obstinate  forms  of  indigestion. 


DEINKS— PEOPER  AND  HARMFUL     151 

Coffee. — The  most  universal  beverage  taken 
at  meal  time  in  America  is  undoubtedly  coffee. 
Each  morning  countless  thousands  are  cheered 
and  stimulated  by  its  invigorating  properties  to 
undertake  their  daily  tasks,  but,  as  is  always  the 
case  after  taking  drugs  that  have  such  action 
the  system  has  to  pay  the  penalty  in  a  reaction 
following  later,  during  which  the  capacity  for 
work  is  diminished.  It  is,  however,  true  that 
the  effect  last  referred  to  is  not  of  such  im- 
portance as  to  constitute  in  itself  a  serious  ob- 
jection to  the  use  of  coffee,  but  other  ill  results 
are  rather  prone  to  ensue  that  in  many  instances 
change  the  aspect  of  the  question  entirely.  In 
a  great  many  people,  particularly  after  the  first 
vigor  of  youth  has  passed,  coffee  produces  any- 
thing but  pleasant  effects,  and  on  some  it  seems 
to  act  as  a  downright  poison.  Like  all  liquids 
taken  at  meal  time,  it  predisposes  to  acid  in- 
digestion, particularly  when  it  is  sweetened.  It 
is  likewise  true  that  when  it  contains  any  con- 
siderable quantity  of  cream  the  liability  to 
dyspeptic  disturbances  following  its  use  are  par- 
ticularly great — doubtless  as  a  result  of  the  con- 


152  HEALTH  ON  THE  FARM 

siderable  quantity  of  melted  fats  that  it  contains 
under  such  circumstances. 

From  the  foregoing  it  appears  then  that  coffee 
without  either  cream  or  sugar  is  less  unwholesome 
than  when  these  substances  are  added  to  it,  but  even 
when  it  is  taken  in  this  way  it  causes  decided  symp- 
toms of  indigestion  in  many  persons.  The  writer 
is  not  of  the  opinion  that  the  habitual  taking  of 
coffee  is  to  be  commended,  and  would,  therefore, 
not  advise  its  constant  use;  it,  however,  must  be  ad- 
mitted— as  is  the  case  with  all  other  substances  that 
cause  indigestion — that  in  many  people,  and  partic- 
ularly in  those  who  live  out-of-doors  and  are  actively 
engaged  in  physical  occupations,  the  use  of  coffee 
seems  to  result  in  no  harm.  Like  other  substances 
that  cause  indigestion  in  a  concentrated  form,  coffee 
when  largely  diluted  is  less  apt  to  produce  disturb- 
ances of  this  kind;  for  example,  a  beverage  con- 
sisting of  two-thirds  of  hot  skimmed  milk  and  one- 
third  coffee  may  be  taken  by  many  dyspeptics  in 
reasonable  amounts  without  any  particular  harm. 
Parents  should  be  warned  against  allowing  growing 
children  to  drink  coffee;  it  seriously  interferes  with 
the  normal  chemical  changes  going  on  in  their  bodies, 
and  is  almost  certain  to  be  followed  in  later  life  by 
nervous  dyspepsia. 

Tea. — The  stimulating  principle  of  tea  is 
chemically  so  nearly  like  that  of  coffee  that  they 
are  generally  considered  as  being  one  and  the 


DRINKS— PROPER  AND  HARMFUL     153 

same.  That  they  differ  decidedly  in  their  ac- 
tion on  the  stomach  and  the  body  generally 
there  can,  however,  be  no  doubt.  The  stimulat- 
ing action  of  tea  comes  on  more  slowly  than 
that  of  coffee,  and  is  correspondingly  prolonged. 
In  most  persons  it  is  not  so  apt  to  produce  nerv- 
ousness, nor  is  its  action  in  preventing  sleep 
so  pronounced.  On  the  stomach  it  also  pro- 
duces effects  that  are  diametrically  opposed  to 
those  induced  by  coffee,  since,  instead  of  stimu- 
lating, it  seems  actually  to  retard  the  secretion 
of  acids.  It  is,  therefore,  probably  true  that  we 
should  look  upon  tea  as  a  beverage  with  much 
less  disfavor  than  we  do  coffee — though,  of 
course,  it  should  always  be  remembered  that 
there  may  be,  and  unquestionably  are,  many  ex- 
ceptions to  this  judgment. 

Probably  no  other  daily  article  of  food  or  drink 
is  so  commonly  prepared  in  an  improper  manner  as 
tea — ^which  is  all  the  more  curious  when  we  consider 
that  perhaps  none  other  that  requires  heat  for  its 
preparation  is  so  easily  made.  It  should  be  brewed 
by  simply  pouring  boiling  water  upon  the  leaves, 
but  the  vessel  containing  the  decoction  should  not 
be  placed  over  the  fire  while  the  tea  is  being  pre- 
pared. Of  even  greater  importance  is  the  necessity 
of  allowing  the  water  to  remain  in  contact  with  the 


154  HEALTH  ON  THE  FARM 

leaves  only  a  few  moments — never  more  than  a 
minute  if  we  wish  the  tea  to  he  good.  The  reason 
for  the  latter  precaution  lies  in  the  fact  that  tea- 
leaves  contain  a  considerable  amount  of  tannic  acid, 
and,  as  the  longer  the  water  and  leaves  remain  to- 
gether the  more  of  this  substance  is  extracted  from 
the  latter,  it  is  not  difficult  to  see  that  we  should 
be  careful  to  allow  only  a  brief  contact  between  the 
two ;  the  presence  of  this  acid  is  undesirable,  not  only 
on  account  of  the  fact  that  it  gives  to  the  decoction 
a  bitter  and  unpleasant  taste,  but  because  it  has  a 
tendency  to  cause  digestive  disturbances.  It  is  seem- 
ingly not  generally  known  that  there  are  many 
varieties  of  tea,  and  that  some  of  them  are  so  su- 
perior in  flavor  and  bouquet  to  others  that  they 
might  well  be  entirely  different  substances.  The 
best  of  all  (in  the  writer's  opinion)  are  those  that 
are  composed  largely  of  leaves  grown  in  Ceylon, 
usually  mixed  with  India  tea.  If  we  will  demand 
of  our  grocer  a  first-class  Ceylon  tea  we  will  find 
that  a  beverage  may  be  made  from  it  that  will  appeal 
quite  as  much  to  the  palate  as  a  good  coffee. 

Before  dismissing  this  subject  finally,  some  refer- 
ence should  be  made  to  ice-tea.  This  beverage  is 
exceedingly  palatable  when  properly  prepared,  and 
under  such  circumstances  by  no  means  deserves  the 
disfavor  with  which  it  is  regarded  by  many.  The 
latter  circumstance  is  entirely  due  to  two  things; 
first,  we  find  too  frequently  that  it  is  the  habit  of 
house-keepers  to  pour  boiling  water  on  the  leaves 
when  the  midday  meal  is  cooked  and  to  allow  them 


DEINKS— PKOPER  AND  HARMFUL     155 

to  soak  together  until  night,  and  second,  the  fact 
that  lemon-juice  is  very  commonly  added  to  the  tea 
before  being  drunk.  The  ice  that  the  tea  contains 
has  little  or  nothing  to  do  with  the  dyspeptic  dis- 
turbances that  frequently  follow  the  drinking  of  cold 
tea.  If  we  will  leave  out  the  lemon  and  pour  oE  the 
water  after  it  has  been  in  contact  with  the  tea  leaves 
for  something  like  a  minute,  it  will  be  discovered  that 
practically  all  of  the  ill  effects  usually  ascribed  to 
this  palatable  beverage  have  been  done  away  with. 

Alcohol, — A  discussion  of  beverages  would 
not  be  complete  without  some  mention  of  those 
containing  alcohol.  This  at  once  brings  us  face 
to  face  with  the  bitter  controversy  on  this  sub- 
ject that  has  been  waged  so  long  throughout 
the  United  States,  and  which  can  only  be  con- 
sidered here  from  the  standpoint  of  the  effects 
of  alcohol  on  the  human  economy,  and  to  draw 
corresponding  conclusions. 

That  alcohol,  even  in  very  small  quantities, 
reduces  the  general  strength  and  capacity  for 
work  there  can  be  no  question,  and  in  addition 
we  find  from  experiments  carefully  conducted  on 
the  lower  animals  that  the  liability  to  infection 
by  various  disease-producing  germs  is  greatly 
increased  by  the  administration  of  even  minute 


156  HEALTH  ON  THE  FARM 

amounts  of  the  drug.  A  man  then  who  is  a 
habitual  user  of  alcoholic  drinks  not  only 
thereby  diminishes  his  capacity  to  labor  effec- 
tually, but  at  the  same  time  renders  himself 
more  liable  to  disease.  No  more  striking  exam- 
ple of  this  could  be  brought  forward  than  the 
well  established  fact  that  persons  who  use  alco- 
hol are  exceedingly  prone  to  consumption — so 
true  is  tliis,  indeed,  that  we  might  almost  look 
upon  the  drug  as  being  practically  the  cause  of 
this  disease  in  most  instances.  Of  course  the 
bacillus  of  tuberculosis  must  be  present  in  order 
for  the  malady  to  develop,  but  we  find  that  the 
alcohol  has  prepared  a  soil  for  the  growth  of 
the  germ  which  would  not  otherwise  exist. 
This  holds  with  equal  force  as  regards  other  in- 
fectious diseases. 

Again,  it  is  true  that  maladies  that  result 
from  bad  digestion  and  improper  assimilation 
are  frequently  produced  by  the  habitual  use  of 
alcoholic  liquors.  Gout  and  Bright ^s  disease 
are  in  the  vast  majority  of  cases  the  indirect  off- 
spring of  habitual  drinking.  It  should  be  noted 
— and  the  distinction  is  of  importance — that  the 
affections  of  a  grave  character  most  frequently 


DRINKS— PROPER  AND  HARMFUL     157 

produced  by  the  alcoholic  habit  do  not  ensue  as 
a  consequence  of  what  could  be  rightly  called 
intemperate  taking  of  the  drug, — its  moderate 
use  more  commonly  resulting  in  serious  disease 
than  when  it  is  taken  in  great  excess. 

The  explanation  of  this  probably  lies,  at  least  in 
part,  in  the  fact  that  the  majority  of  drunkards 
only  take  alcohol  at  greater  or  less  intervals,  and  as 
a  consequence  the  system  has  time  to  recuperate  be- 
tween sprees.  The  typical  dipsomaniac  goes  weeks, 
months,  and  even  years  without  drinking  at  all,  but 
when  he  is  seized  by  the  desire  for  drink  he  throws 
everything  else  aside  and  spends  days  and  weeks  in 
a  prolonged  debauch ;  during  this  period  he  eats  very 
little,  and  as  a  consequence  largely  avoids  the  grave 
dyspeptic  disturbances  that  would  otherwise  inevita- 
bly result.  Alcoholics  of  this  class  acquire  catarrhal 
conditions  of  their  stomachs,  and  if  seized  with  some 
acute  disease,  like  pneumonia,  during  or  just  after 
a  spree,  quickly  die  in  a  large  proportion  of  cases, 
but  they  do  not  develop  gout  or  Bright 's  disease  as 
a  rule,  nor  do  they  very  commonly  become  consump- 
tive, as  is  the  case  with  those  who  take  the  drug  in 
small  quantities  day  by  day.  Furthermore,  it  would 
appear  that  the  grave  disorders  that  so  frequently 
follow  the  long-continued  use  of  alcohol  cannot  be 
said  to  be  the  direct  result  of  the  use  of  the  drug, 
but  ensue  as  a  consequence  of  the  stimulating  ac- 
tion of  the  alcohol  on  the  appetite,  leading  to  over- 


158  HEALTH  ON  THE  FARM 

eating.  Under  such  circumstances  indigestion  fol- 
lows from  excessive  over-feeding,  and  this  is  added 
to  by  the  naturally  irritating  effect  of  the  alcohol 
on  the  stomach.  When  this  is  continued  through  a 
series  of  years,  the  assimilating  power  of  the  organ- 
ism gradually  deteriorates,  and  we  begin  to  meet 
with  chronic  dyspepsia,  acute  Bright 's  disease,  and 
cirrhosis  of  the  liver.  Let  no  one  then  consider  that 
he  is  not  misusing  alcohol  for  the  reason  that  he 
only  takes  a  drink  before  meals — it  would  be  far 
better  if  he  were  to  go  on  a  moderate  spree  occa- 
sionally. 

Li  this  connection  mention  should  be  made  of 
the  great  evil  of  patent  medicines  containing, 
and  in  reality  essentially  consisting,  of  alcohol. 
A  vast  number  of  them  are  widely  sold  under 
the  misleading  statement  that  they  relieve  ca- 
tarrh, cure  diseases  of  the  kidneys,  and  that  they 
act  as  tonics  and  general  invigorants  of  the  en- 
tire system.  Masquerading  under  one  guise  or 
another  they  are  sold  to  the  unsuspecting  public 
— prohibitionists  for  the  most  part — who  fondly 
imagine  that  their  glass  of  '^bitters,  ^4iver-reg- 
ulator,  * '  or  *  *  safe  cure  for  the  kidneys, '  *  is  en- 
tirely harmless.  Let  all  such  be  warned  that 
with  scarcely  an  exception  patent  medicines  of 
this  class  are  nothing  more  nor  less  than  poor 


DEINKS— PEOPER  AND  HARMFUL     159 

whisky  containing  some  bitter  to  disguise  the 
taste,  and  that  they  are  in  fact  taking  a  drink 
when  they  use  nostrums  of  this  kind.  The  ulti- 
mate effect  of  this  kind  of  drinking  is  to  produce 
serious  and  grave  diseases. 

This  discussion  of  the  effect  of  alcohol  on  the 
human  body  would  not  be  complete  without  call- 
ing attention  to  the  extraordinary  fact  that  those 
peoples  to  whom  we  owe  our  modem  civilization 
have  from  time  immemorial,  most  of  all  others, 
consumed  the  greatest  amount  of  alcohol.  Ex- 
plain it  as  we  may,  the  fact  remains  that  the 
greatest  achievements  of  the  world  were  brought 
about  by  a  society  in  which  a  very  large  propor- 
tion of  its  members  were  in  the  habit  of  more 
or  less  constantly  taking  alcoholic  beverages. 
Naturally,  the  query  is  forced  upon  us  whether 
this  drug  may  not  have  played  some  important 
part  in  the  great  results  achieved.  Unfortu- 
nately, no  one  can  answer  one  way  or  another, 
but  our  very  ignorance  should  emphasize  the  im- 
portance of  looking  at  the  question  from  every 
side,  and  not  jumping  at  conclusions  before  they 
are  warranted  by  facts.  It  is  true  that  most  of 
our  positive  knowledge  on  this  subject  would 


160  HEALTH  ON  THE  FAEM 

condemn  alcohol  as  being  the  greatest  curse  of 
the  ages,  but  it  may  be  that  it  has  played  a 
beneficent  part  in  the  affairs  of  mankind 
through  devious  paths  impossible  to  trace.  Un- 
questionably a  drug,  the  taking  of  which  as- 
sists us  in  momentarily  throwing  our  troubles 
aside,  must  be  of  a  certain  positive  value  to 
mankind.  If  only  it  possessed  these  good  qual- 
ities with  none  of  its  bad  ones ! 

Having  considered  very  briefly  the  general  ef- 
fects of  alcohol  on  the  system  a  few  remarks 
may  be  appropriately  made  concerning  the  sev- 
eral beverages  commonly  consumed  in  the 
United  States  for  which  it  serves  as  a  basis. 

Whisky. — Under  the  term  whisky  will  here 
be  included  all  of  those  stronger  alcoholic  bev- 
erages that  are  the  product  of  distillation.  In 
addition  to  those  commonly  designated  as  such 
we  may  reckon  brandy,  gin,  and  rum,  and  at 
the  same  time  those  subtle  combinations  called 
mixed-drinks,  for  which  they  serve  as  a  basis. 
It  will,  perhaps,  startle  the  average  reader  when 
the  statement  is  made  that  whisky  and  its  near 
relatives  just  referred  to,  particularly  when  di- 
luted by  water,  are  by  far  the  least  harmful  of 


DEINKS— PEOPER  AND  HARMFUL     161 

all  alcoholic  drinks.  Their  bad  reputation  lies 
in  the  fact  that  on  account  of  their  large  per- 
centage of  alcohol  they  are  usually  preferred  by 
drunkards,  and  that  when  consumed  in  exces- 
sive amounts  by  those  unaccustomed  to  their 
use  there  often  follow  those  frightful  crimes 
with  which  these  particular  forms  of  alcohol 
are  so  odiously  associated.  The  facts  are,  how- 
ever, that  when  taken  in  moderation  they  are 
much  less  prone  to  produce  indigestion  than 
wines  or  malt  liquors,  and  where  one  is  de- 
termined to  drink,  they  should  unquestionably 
receive  the  preference.  It  should  not  be  under- 
stood that  the  writer  is  in  any  way  advocating 
their  use,  but  the  facts  of  experience  compel 
him  to  state  frankly  that  the  least  harmful  of 
all  alcoholic  beverages  is  whisky,  or  its  near 
relatives. 

Wines, — There  are  a  large  number  of  fer- 
mented juices  of  fruits  that  are  known  as  wines. 
They  are  either  sweet  or  acid  in  taste,  and  both 
are  peculiarly  prone  to  induce  dyspepsia  in 
persons  with  delicate  stomachs.  Irrespective 
of  their  delicate  flavor,  which,  in  many  in- 
stances, appeals  strongly  to  the  palate,  the  only 


162  HEALTH  ON  THE  FAEM 

virtue  that  they  may  be  said  to  possess  is  that 
they  contain  alcohol  in  small  amounts;  this, 
however,  is  off-set  entirely  by  their  large  per- 
centage of  sugars  and  acids,  causing  them  to  be 
much  more  unwholesome  than  plain  whisky. 

Beers  and  Malt  Liquors, — It  is  very  fortu- 
nate that  in  those  states  of  the  American  Union 
that  have  recently  enacted  prohibition  laws, 
beer  and  other  malt  liquors  are  now  being 
widely  sold  under  the  plea  that  they  are  non- 
intoxicating  and  that  they  are  in  no  way  un- 
wholesome. While  it  is  true  that  the  former 
claim  is  in  a  measure  correct,  it  is  a  fact  well 
understood  by  those  who  have  given  the  matter 
study  that  they  are  perhaps  the  most  unwhole- 
some of  all  alcoholic  beverages.  Those  in  the 
habit  of  using  them  are  almost  universally 
under  the  impression  that  they  are  harmless, 
and  as  the  taste  for  them  is  easily  cultivated, 
those  who  once  acquire  the  habit  are  very  apt 
to  take  them  in  greater  or  less  quantities  daily. 
As  a  result  of  this,  chronic  digestive  disturb- 
ances are  always  sooner  or  later  set  up,  and  the 
victim  in  the  course  of  time  often  acquires  a 
gouty  tendency,  which  is  all  the  more  danger- 


DRINKS— PEOPER  AND  HARMFUL     163 

ous  for  the  reason  that  in  America  it  scarcely 
ever  manifests  itself  in  acute  joint  inflamma- 
tions. The  patient  gets  into  what  has  been 
called  a  ^^lithemic''  state,  which  is  but  another 
name  for  gout,  and  sooner  or  later  is  exceed- 
ingly apt  to  develop  a  chronic  form  of  Bright 's 
disease.  It  is  greatly  to  be  deplored  that  some 
of  our  professional  national  school-masters  do 
not  address  themselves  to  this  subject  rather 
than  to  appealing  to  the  worst  passions  of  the 
ignorant  in  attacking  the  great  institutions  of 
our  country,  and  in  assailing  the  fundamental 
principles  of  our  government  that  come  down  to 
us  as  a  priceless  heritage  from  the  wise  and 
patriotic  statesmen  who  first  brought  our  na- 
tion into  life. 

In  addition  to  the  three  great  classes  of  alco- 
holic beverages  already  considered  there  are 
innumerable  others,  fortunately  but  little  known 
to  the  general  public,  and  prized  only  by  con- 
noisseurs in  such  matters.  As  we  happily  have 
no  problem  confronting  us  in  any  way  similar 
to  the  absinth-habit,  so  common  in  France,  it 
is  not  deemed  necessary  here  to  do  more  than 
merely  to  refer  to  them. 


CHAPTER  XI 
IMPORTANCE  OF  GOOD  COOKING 

Reference  has  already  been  made  to  certain 
misconceptions  concerning  cooking  diligently 
circulated  in  recent  years  by  various  quacks. 
The  victim  is  advised  that  he  must  take  large 
quantities  of  raw  eggs  and  milk,  and  at  the 
same  time  is  instructed  to  eat  a  number  of 
other  specially  prepared  articles  furnished  at 
a  stiff  price  and  certified  as  being  raw  by  the 
*' medical  company'*  furnishing  the  *  treat- 
ment/' Since  it  is  quickly  discovered  by  those 
who  are  entrapped  by  charlatans  of  this  kind 
that  the  only  raw  foods  that  they  can  take  with 
comfort  and  without  disgust  are  milk  and  eggs, 
they  naturally  practically  live  on  these  alone, 
and  as  these  foods  are  extremely  digestible  and 
nutritious,  improvement  in  the  patient's  condi- 
tion not  uncommonly  results. 

Nevertheless,  it  is  unquestionably  true  that 
the  vast  majority  of  foods  are  greatly  improved 

164 


IMPORTANCE  OF  GOOD  COOKING     165 

in  digestibility,  and  are  rendered  much  more 
palatable  by  thorough  cooking.  After  being 
properly  cooked  there  develop  in  foods  certain 
flavors  and  odors  that  are  highly  appetizing, 
and  unquestionably  aid  in  the  subsequent  di- 
gestion of  the  same.  With  but  few  exceptions, 
foods  are  so  altered  by  heat  that  their  proper 
mastication  becomes  much  easier,  and  cooking, 
therefore,  materially  aids  in  reducing  them  to  a 
state  in  which  they  are  much  more  readily  acted 
upon  by  the  digestive  juices.  It  should  never 
be  forgotten,  also,  that  cooking  is  of  the  utmost 
importance  from  the  standpoint  of  killing 
bacteria  and  animal  parasites  that  may  be  pres- 
ent in  food.  If  we  were  to  adopt  universally  the 
habit  of  eating  everything  raw,  the  general 
mortality  would  certainly  be  considerably  in- 
creased. 

Cooking  of  Starchy  Foods. — Nothing  in  the 
whole  art  and  science  of  preparing  food  for 
the  human  being  is  of  so  much  importance  as 
the  proper  cooking  of  starches.  As  a  result 
of  the  heat  employed,  certain  chemical  changes 
are  induced  in  the  starch-granules,  as  a  conse- 
quence of  which  they  are  rendered  digestible. 


166  HEALTH  ON  THE  FARM 

It  is  of  fundamental  importance  that  at  all 
times  and  mider  all  circumstances  the  cooking 
of  this  class  of  foods  should  be  as  thorough  as 
is  possible,  for  when  this  is  not  done  digestive 
disturbances  are  sure  to  follow,  and  much  of 
the  food  is  actually  wasted.  There  are  but  few 
cardinal  principles  in  the  ordinary  hygiene  of 
life  that  are  so  commonly  neglected  as  this, 
since  it  is  the  habit  of  a  large  proportion  of  the 
American  people  to  consume  three  times  a  day 
masses  of  tenacious  starch  which  has  not  been 
acted  upon  by  heat  sufficiently  to  render  it  di- 
gestible. 

Of  all  the  different  methods  of  cooking 
starches,  by  far  the  most  common,  and,  there- 
fore, the  most  important,  is  the  process  called 
baking.  While  it  is  not  possible  in  this  volume 
to  go  into  the  subject  with  the  thoroughness 
that  it  deserves,  the  principal  points  deserve 
some  mention.  They  may  be  briefly  stated  as 
follows : 

(1)  The  flour  must  be  made  into  a  dough  in  which 
are  incorporated  substances  that  produce  a  gas  called 
carbon  dioxide,  which,  forming  in  innumerable  small 
bubbles   throughout   the   mass,   cause   the   whole   to 


IMPOKTANCE  OF  GOOD  COOKING     167 

swell;  when  this  is  completed  the  bread  is  said  to 
have  ** risen."  Of  course  the  object  of  this  is  to 
produce  a  thorough  breaking  up  of  the  sticky  dough 
— with  the  result  that  when  the  bread  is  finally 
cooked  it  is  light  and  fluffy,  and  can  be  readily  masti- 
cated. 

(2)  After  the  process  just  described  has  been 
completed  the  bread  should  be  thoroughly  cooked, 
for  reasons  which  have  already  been  explained. 

(3)  After  cooking  has  been  accomplished  the  bread 
should  be  thoroughly  dried,  either  by  keeping  it  hot 
until  this  occurs,  or,  what  is  better,  permitting  it 
to  remain  warm  for  a  time  and  then  allowing  the 
process  to  be  completed  in  a  natural  way  by  putting 
the  bread  aside  for  several  days.  It  is  necessary  for 
bread  to  be  dried  in  order  that  it  may  be  thoroughly 
soaked  in  saliva  during  the  process  of  chewing. 

If  the  principles  above  enunciated  be  properly 
followed  out,  good  wholesome  bread  will  re- 
sult. There  are,  of  course,  many  details  con- 
nected with  the  preparation  of  food  known  to 
expert  cooks  into  which  it  will  not  be  possible 
for  us  to  go  here,  and  for  which  the  reader  is 
referred  to  any  good  cook-book. 

Some  starchy  foods  such  as  rice  and  potatoes, 
do  not  lend  themselves  readily  to  the  produc- 
tion of  breads,  and  are  consequently  usually 
cooked  in  some  other  manner.     It  cannot  be 


168  HEALTH  ON  THE  FARM 

too  strongly  insisted  upon  that  they  should  be 
rather  steamed  than  boiled, — the  process  be- 
ing usually  carried  out  by  placing  a  small 
amount  of  water  with  them  and  allowing  it  to 
boil  away;  we  should  remember  also  that  the 
principles  just  insisted  upon  in  connection  with 
making  bread  apply  here  with  equal  force — 
we  should  cook  thoroughly  and  serve  both  as 
dry  as  is  possible. 

Cooking  of  Meats, — Here  again  it  is  neces- 
sary to  insist  upon  the  necessity  of  thorough 
cooking.  The  error  has  long  prevailed  that 
raw  meats  are  wholesome,  but  within  recent 
years  it  has  been  clearly  demonstrated  that  this 
old  view  is  erroneous.  The  muscle-fibers  that 
constitute  the  bulk  of  the  nourishment  of  meats 
are  separated  from  each  other  by  a  substance 
which  cannot  be  acted  upon  by  the  juices  of  the 
stomach  until  it  has  been  heated  to  a  tempera- 
ture which  results  in  the  cooking  of  the  entire 
mass.  It  is  true  that  the  muscular  substance 
proper  may  be  digested  without  heat — resem- 
bling in  this  way  the  white  of  the  egg,  to  which 
it  is  chemically  closely  related ;  by  scraping  meat 
with  some  dull  instrument  the  muscle  fibers  may 


IMPOETANCE  OF  GOOD  COOKING     169 

be  separated  in  a  more  or  less  pure  state — leav- 
ing the  substance  that  requires  heat  in  order 
to  become  digestible  behind — and  after  having 
been  removed  in  this  way,  of  course,  may  be 
eaten  in  a  raw  or  semi-cooked  condition  with- 
out ill  effects.  In  preparing  meat  it  is  not  ab- 
solutely essential  that  it  be  cooked  until 
thoroughly  *^done" — a  slight  tinge  of  red  be- 
ing allowable. 

Healthful  Recipes, — In  an  Appendix  to  this 
volume  will  be  found  a  series  of  recipes  for 
the  preparation  of  common  foods,  for  which 
the  author  is  indebted  to  Dr.  Mary  E.  Lapham, 
of  Highlands,  N.  C.  They  will  be  found  ex- 
tremely practicable  for  making  not  only  very 
palatable  but  thoroughly  wholesome  dishes ;  and 
are  earnestly  recommended  to  young  house- 
wives, who  err  through  ignorance,  as  a  rule, 
rather  than  because  of  carelessness  or  of  lack 
of  good  materials.  It  has  often  been  said  that 
the  road  to  a  man's  heart  lies  through  his 
stomach.  It  would  not  be  surprising  to  learn 
that  this  aphorism  fell  first  from  the  lips  of 
some  wise  woman  who  had  observed  that  in  a 
great  number  of  cases  unhappiness  in  home-life 


170  HEALTH  ON  THE  FAEM 

had  resulted  primarily  from  lack  of  home-com- 
fort, and  chiefly  from  unvaried,  unappetizing 
meals  and  table-service.  Another  point  is  well 
worth  remembering,  especially  by  young  mar- 
ried women :  a  man  whose  home  is  pleasant  and 
comfortable  is  likely  to  spend  as  much  of  his 
time  there  as  he  can — if  it  is  otherwise,  he  will 
seek  some  place  that  has  these  desirable  quali- 
ties, such  as  his  club,  or  an  arm-chair  in  some 
corner  saloon.  Furthermore,  a  man  who  is  not 
only  abundantly,  but  nicely  fed,  has  far  less  de- 
sire for  the  stimulants  which  lead  to  drunken- 
ness, than  the  man  who  is  denied  at  home  the 
properly  cooked  and  seasonably  varied  food 
which  his  system  craves.  No  better  work  in 
the  '* Temperance  cause"  can  be  done  than  to 
make  an  attractive  home. 

These  are  facts  which  many  a  young  house- 
wife needs  to  learn  and  keep  in  mind ;  and  it  is 
for  her  benefit  that  Dr.  Lapham  has  prepared 
her  simple  but  excellent  cooking  directions  pre- 
sented in  the  Appendix. 


CHAPTEE  Xn 
SEVEN  AVOIDABLE  DISEASES 

MALARIA   FEVER. 

Malaria,  in  its  various  manifestations,  has 
ever  constituted  the  principal  obstacle  to  the 
civilization  of  all  tropical  and  semi-tropical 
countries,  and  as  a  consequence  vast  tracts  of 
the  richest  and  fairest  portions  of  the  world 
have  remained  uncultivated  and  unredeemed 
from  their  primitive  savage  state.  Kecent  in- 
vestigations have  shown  that  this  disease  can 
be  easily  prevented  if  the  matter  is  taken  up  in- 
telligently. 

Malaria  is  a  disease  produced  by  a  parasite 
belonging  to  the  very  lowest  order  of  animal 
life — the  Plasmodium  malaria,  which  is  con- 
veyed from  man  to  man  by  that  genus  of 
mosquitoes  called  the  Anopheles.  The  para- 
site attacks  and  destroys  the  red  cells  of  the 
blood,  and  produces  a  poison  that  causes  the 
symptoms  characteristic  of  malaria. 

171 


172  HEALTH  ON  THE  FARM 

Course  of  the  Disease, — The  most  common 
and  well-recognized  symptoms  of  malaria  are 
those  that  occur  in  that  variety  of  the  disease 
which  is  known  as  malarial  or  intermittent 
fever.  In  this  type  the  patient — who  may  or 
may  not  have  at  intervals  for  some  days 
noticed  chilly  sensations,  a  feeling  of  fullness 
in  the  head,  and  general  bodily  depression — is 
suddenly  seized  with  a  chill  followed  by  a  high 
fever  and  subsequent  profuse  perspiration; 
after  these  symptoms  subdue,  which  generally 
requires  several  hours,  the  patient  returns  to 
a  practically  normal  condition  and  feels,  on 
the  whole,  well  until  the  next  attack  occurs. 
..These  chills-and-fever  paroxysms  occur  at  vari- 
ous intervals  depending  upon  the  character  of 
the  parasite  inducing  them,  the  most  common 
form  being  that  which  produces  a  chill  every 
day.  In  some  instances  the  malady  comes  on 
more  insidiously,  there  being  no  marked  chills 
but  only  periodical  elevations  of  temperature. 

In  the  more  chronic  forms  of  the  disease  the 
unfortunate  victim  is  frequently  subjected  for 
years  to  attacks  of  fever  coming  on  at  irregular 
intervals,  the  patient  being  more  or  less  of 


SEVEN  AVOIDABLE  DISEASES     173 

an  invalid  throughout  the  course  of  the  dis- 
ease. In  other  instances  the  brain  becomes  af- 
fected, producing  very  alarming  symptoms ;  and 
in  quite  a  proportion  of  cases  the  malady  ulti- 
mately terminates  in  chronic  Bright  *s  disease. 

Treatment  of  the  Disease. — Most  fortunately, 
we  have  in  quinine,  when  properly  administered, 
a  medicine  that  in  practically  all  instances  acts 
as  a  specific  in  this  affection;  but  it  should  be 
used  only  on  the  advice  and  under  the  direc- 
tions of  a  physician.  In  the  more  chronic 
forms  of  the  disease,  combinations  of  arsenic, 
with  such  tonics  as  nux  vomica,  iron,  and  small 
doses  of  some  of  the  preparations  of  mercury, 
produce  permanent  cures  where  quinine  has 
failed.  It  is  of  the  utmost  importance  that  at- 
tention be  given  to  the  treatment,  as,  so  long  as 
the  patient  remains  with  the  parasites  in  his 
blood,  so  long  is  he  a  menace  to  his  friends  and 
neighbors. 

Mode  of  Infection  ThrougJi  Mosquitoes, — 
The  most  brilliant  triumph  in  modem  medi- 
cine, and  one  of  the  most  creditable  achieve- 
ments of  human  ingenuity,  has  been  the  abso- 
lute   demonstration    that    malaria    is    carried 


174  HEALTH  ON  THE  FARM 

from  man  to  man  by  means  of  the  Anopheles 
mosquito,  and  that  the  disease  can,  in  nature, 
be  produced  in  absolutely  no  other  way.  This 
is  not  a  theory,  but  it  is  a  fact  which  has  been 
demonstrated  in  its  every  detail  beyond  dispute, 
and  we  are  now  happily  in  a  condition  to  reject 
our  venerable  notions  concerning  bad  air, 
miasm,  etc. 

Before  describing  the  method  by  which  infection 
takes  place,  it  is  well  to  say  a  few  words  concerning 
the  mosquito  that  acts  as  a  carrier  of  the  disease, 
which  may  be  easily  differentiated  from  other  similar 
gnats.  The  malarial  mosquito  has  a  body  which  is 
placed  parallel  to  and  almost  on  the  same  plane  with 
the  front  portions  of  the  insect,  and  as  a  consequence, 
when  at  rest  on  walls  or  other  objects,  the  back  of 
the  body  sticks  out  almost  or  quite  at  right  angles 
with  the  surface  upon  which  it  is  resting.  The  back 
portion  of  the  common  mosquito  forms  an  angle  with 
the  front  part  of  its  body,  with  the  effect  that  both 
ends  of  the  insect  point  toward  the  object  upon  which 
it  rests.  There  are  still  other  differences  that  clearly 
differentiate  the  malarial  from  the  common  mosquito, 
but  the  one  given  ordinarily  serves  to  distinguish 
between  them.  The  malarial  mosquito  is  pre-emi- 
nently a  house-gnat,  being  scarcely  ever  seen  in  the 
woods  or  open,  but  may  be  found — oftentimes  in 
great  numbers — in  all  malarial  localities,  lying  quietly 
during  the  day  in  dark  corners  of  rooms  or  stables. 


SEVEN  AVOIDABLE  DISEASES     175 

This  mosquito  practically  never  bites  in  the  day,  but 
will  do  so  in  a  darkened  room,  if  a  person  will  re- 
main perfectly  quiet;  their  favorite  time  for  feed- 
ing is  in  the  early  parts  of  the  night  and  about 
daybreak — all  of  which  accounts  for  the  fact,  long 
observed,  that  malarial  fever  is  almost  invariably 
contracted  at  night.  The  malarial  mosquito  bites 
and  then  goes  back  to  some  dark  corner  where  it 
remains  quiescent  for  forty-eight  hours,  at  the  end 
of  which  time  it  again  descends  to  feed.  Contrary 
to  the  general  opinion  mosquitoes  bite  many  times, 
and  frequently  remain  alive  for  months — the  malarial 
mosquito  particularly  living  in  cellars  and  attics 
oftentimes  throughout  the  entire  winter. 

If  one  of  these  mosquitoes  bite  a  person  with 
malaria,  the  parasites  are  sucked  in  along  with  the 
blood  and  pass  into  the  stomach  of  the  gnat,  making 
their  way  ultimately  into  the  body  substance;  here 
the  parasites  undergo  a  series  of  multiplications,  a 
single  one  of  them  sometimes  producing  as  many 
as  ten  thousand  young  malarial  parasites.  After 
the  parasites  have  developed  fully,  which  requires 
eight  days  in  warm  weather,  they  make  their  way 
to  the  venom-gland  of  the  mosquito  and  there  re- 
main until  it  bites,  when  they  are  injected  into  the 
body  of  the  individual  attacked  along  with  the  poison. 

After  getting  into  the  human  blood,  each  parasite 
attacks  a  red-blood  cell,  bores  into  it,  and  grows  at 
the  expense  of  the  cell  until  it  reaches  maturity,  at 
which  time  it  divides  up  into  from  seven  to  twenty- 
five  young  parasites  which  are  liberated  and  each  in 


176  HEALTH  ON  THE  FAEM 

turn  attacks  a  new  cell.  This  process  goes  on  until 
a  sufficient  number  of  parasites  are  produced  in  the 
individual  to  cause  the  symptoms  of  malaria,  and  the 
new  subject  of  the  disease  thereafter  becomes  a  source 
of  danger  to  others  in  the  vicinity  through  the  inter- 
vention of  still  other  malarial  mosquitoes. 

Malaria  Avoidable, — From  the  foregoing  it 
is  seen  that  the  proper  way  to  avoid  malaria 
is  so  to  screen  houses  that  mosquitoes  cannot 
enter  them.  Persons  in  malarial  districts 
should  not  sit  on  open  porches  at  night,  and 
should  be  careful  to  sleep  under  properly  con- 
structed nets.  If  this  be  done,  there  is  abso- 
lutely no  danger  of  anyone  ever  contracting  the 
disease.  It  will  be  well  observed  that  these  pre- 
cautions are  not  necessary  in  the  daytime,  as 
the  malarial  mosquito  rarely  attempts  to  bite 
during  this  period. 

It  should  be  remembered  by  those  who  have 
the  disease  that  they  are  a  constant  source  of 
danger  to  people  living  in  the  vicinity,  and 
they  should  be  doubly  careful  as  long  as  the 
disease  persists  to  avoid  being  bitten  by  mos- 
quitoes at  night.  It  is  furthermore  their  duty 
to  vigorously  treat  the  disease  until  the  para- 


SEVEN  AVOIDABLE  DISEASES     177 

sites  are  no  longer  present  in  their  bodies,  at 
which  time  they  cease  to  be  a  menace  to  others. 

Many  children  have  malaria  without  show- 
ing symptoms,  and,  if  allowed  to  sleep  without 
being  properly  covered  with  a  net,  are  very  apt 
to  infect  a  large  number  of  malarial  mosqui- 
toes; the  blood  of  children  in  malarial  locali- 
ties should  be  examined  from  time  to  time,  and 
if  the  parasites  be  found,  the  children  should  be 
given  the  proper  remedies  until  a  cure  is  ef- 
fected. 

Particular  attention  should  also  be  directed 
to  the  fact  that  almost  all  Negroes  in  malarial 
localities  of  the  South  harbor  the  parasites, 
though  very  few  of  them  show  symptoms  of 
their  attacks.  It  is,  therefore,  very  important 
that  they  be  treated  properly,  and  their  white 
neighbors  should  see  to  it,  for  their  own  safety, 
that  they  do  not  sleep  in  houses  unprotected 
by  nets. 

If  the  precautions  herein  detailed  were  prop- 
erly carried  out,  for  even  a  few  months,  malaria 
would  practically  cease  to  exist  wherever  this 
was  done,  and  would  not  recur  unless  individu- 
als from  other  places  suffering  from  the  dis- 


178  HEALTH  ON  THE  FARM 

ease  were  to  come  into  the  districts  where  the 
Anopheles  mosquito  is  present,  and  so  give  it 
to  the  gnats — to  be  by  them  recommnnicated  to 
humanity. 

TUBEBCXILOSIS. 

Of  all  the  enemies  of  mankind,  tuberculosis, 
in  its  various  forms,  takes  the  first  rank.  Of 
protean  manifestations,  occurring  in  almost 
every  part  of  the  body  and  producing  diseases 
of  the  brain,  of  the  nerves,  of  the  bones,  of  the 
skin,  and  of  all  of  the  internal  organs — ^pre- 
eminent is  the  terrible  malady  we  call  consump- 
tion, which  is  tuberculosis  of  the  lungs.  It  has 
been  estimated  that  one-seventh  of  all  the  peo- 
ple born  into  the  world  die  as  a  result  of  this 
malady  in  some  one  of  its  various  forms,  and  it 
is  probable  that  one  person  out  of  every  three 
dying  between  the  ages  of  fifteen  and  sixty 
years,  succumb  to  this  disease.  As  a  result  of 
the  labors  of  thousands  of  patient,  self-sacri- 
ficing investigators — many  of  the  most  dis- 
tinguished of  whom  have  died  of  this  dis- 
ease  while  carrying  on  their  work — the  pecul- 
iarities of  this  affection  are  now  fairly  well 


SEVEN  AVOIDABLE  DISEASES     179 

understood,  and  if  we  were  to  apply  the  knowl- 
edge which  we  now  possess  in  our  attempts 
to  free  ourselves  from  its  ravages,  there  is  no 
question  but  that  within  a  comparatively  short 
period  of  time  the  disease  would  practically 
cease  to  exist. 

Character  and  Course  of  the  Disease. — Tuber- 
culosis is  produced  by  a  minute  vegetable  para- 
site known  as  the  Bacillus  tuberculosis,  a  germ 
which  not  only  occurs  in  the  human  being,  but 
is  widely  distributed  among  the  lower  animals. 
Tuberculosis  of  the  lungs  (to  restrict  ourselves 
to  this  most  important  manifestation)  gener- 
ally comes  on  insidiously,  there  being  usually  no 
definite  period  from  which  the  sufferer  can  date 
the  onset  of  the  malady.  In  the  early  stages 
there  is  usually  loss  of  appetite  and  a  pro- 
nounced feeling  of  weakness  followed  by  a 
slight  cough;  the  latter  symptom  frequently 
leads  patients  to  erroneously  believe  that  their 
trouble  began  with  a  bad  cold,  when  as  a  matter 
of  fact,  the  catarrhal  trouble  of  the  throat  and 
bronchial  tubes  was  originally  produced  by  the 
germs  of  tuberculosis — there  being  no  such 
thing  as  a  cold  changing  into  consumption.    As 


180  HEALTH  ON  THE  FARM 

the  disease  progresses  the  patient  complains  of 
fever  and  chills,  these  symptoms  being  often- 
times periodical,  and  lead  to  the  belief  that  the 
trouble  is  malarial  fever:  this  mistake  is  very 
common,  and  whenever  such  symptoms  appear 
a  good  physician  should  be  immediately  con- 
sulted. The  patient  also  suffers  from  exhaust- 
ing night-sweats  in  many  instances,  though  this 
is  not  invariable.  A  rapid  loss  of  flesh  is  one 
of  the  earliest  and  most  common  symptoms. 
The  symptoms  above  enumerated  continue  and 
grow  worse,  and  in  quite  a  proportion  of  the 
cases  there  is,  in  addition,  spitting  up  blood, 
which  in  some  instances  may  be  so  pronounced 
that  it  becomes  a  distinct  hemorrhage.  In  the 
more  rapid  or  ^* galloping"  forms  of  the  disease 
the  patient  frequently  dies  within  a  few  weeks 
or  a  month  or  so,  while  in  the  less  severe  types 
the  malady  may  persist  for  many  years  before 
death  occurs. 

Treatment, — The  treatment  of  tuberculosis 
by  drugs  has  proven  an  entire  failure,  but  a 
large  number  of  persons  afflicted  with  this  dis- 
ease will  recover,  if  placed  under  proper  hy- 
gienic conditions. 


SEVEN  AVOIDABLE  DISEASES     181 

The  patient  should  be  put  on  a  porch  or  in 
a  tent,  whether  it  be  winter  or  summer,  and 
kept  in  bed  at  absolute  rest  as  long  as  there  is 
any  fever,  and  should  be  fed  in  abundance  with 
good,  wholesome  food.  While  this  treatment 
appears  simple  it  should  always  be  carried  out 
under  the  directions  of  a  physician,  as  it  is 
only  possible  for  those  having  a  thorough 
knowledge  of  the  subject  to  give  such  direc- 
tions as  would  lead  to  a  rapid  cure  of  the  pa- 
tient. 

Modes  of  Infection. — Hereditary  tuberculo- 
sis, notwithstanding  a  popular  idea  to  the  con- 
trary, is  very  rare,  but  there  is  no  question 
that  those  persons  in  whose  family  tuberculo- 
sis exists  are  much  more  prone  to  contract  the 
disease  than  others.  In  just  what  manner  the 
germ  of  consumption  gains  entrance  to  the 
human  body,  we  are  more  or  less  uncertain,  but 
there  are  reasons  for  the  belief  that  in  many  in- 
stances they  pass  in  by  means  of  the  inhaled 
air;  there  is  no  doubt  that  in  a  small  percent- 
age of  cases  the  bacillus  gains  entrance  to  the 
body  through  an  abrasion  of  the  skin  or  of  some 
mucous    membrane;    finally    the    bacteria    are 


182  HEALTH  ON  THE  FAEM 

often  taken  in  with  the  foods  that  we  eat,  or 
by  putting  objects  upon  which  the  germs  are 
present  into  the  mouth,  or  eating  with  hands 
which  have  been  contaminated  and  not  washed. 
Of  the  foods  that  contain  the  germs  of  consump- 
tion, milk  is  unquestionably  the  most  common, 
as  there  can  be  no  question  that  fully  25  per 
cent,  of  our  cows  have  this  disease,  and  under 
such  circumstances  their  milk  is  usually  infected 
with  the  bacillus  that  produces  the  malady; 
meats,  likewise,  often  contain  germs  of  this  dis- 
ease, but,  as  they  are  usually  cooked,  no  harm, 
as  a  rule,  results. 

Of  quite  as  much  importance  as  the  introduc- 
tion of  the  germ  into  the  body  is  the  resisting 
power  of  the  individual  at  the  time  when  this  oc- 
curs, since  the  disease  can  make  no  progress  un- 
less the  tissues  have  become  susceptible  through 
lowered  resistance.  All  things  then  that  have 
the  effect  of  lowering  the  vitality  of  the  body 
act  as  predisposing  causes  to  consumption; 
such,  for  example,  as  WANT  OF  PROPER 
FOOD,  LACK  OF  SLEEP,  IMPROPER 
CLOTHING  IN  COLD  AND  WET 
WEATHER,  AND  LIVING  IN  DAMP  AND 


SEVEN  AVOIDABLE  DISEASES     183 

IMPROPERLY  VENTILATED  HOUSES; 
excesses,  PARTICULARLY  THE  TAKING 
OF  ALCOHOL,  conduce  to  the  development  of 
the  disease — long-continued  inebriety  being  be- 
yond doubt  the  cause  that  most  frequently  leads 
to  consumption.  It  is  a  common  error  that  al- 
coholic stimulants  tend  to  ward  off  consumption, 
and  it  is  absolutely  certain  that  these  substances 
not  only  do  not  act  in  a  curative  way  in  those 
who  have  already  contracted  the  disease,  but  are 
positively  detrimental.  In  order  then  to  avoid 
consumption — and  this  is  particularly  of  im- 
portance for  those  in  whose  family  there  is  a 
predisposition  to  the  disease — the  individual 
should  live  soberly,  should  try  at  all  times  to 
obtain  a  reasonable  amount  of  good  food, 
should  sleep  a  sufficient  number  of  hours,  and 
should  be  clothed  properly,  particularly  in  the 
winter.  Those  who  devote  their  time  and 
energy  to  the  performance  of  their  work — be- 
ing careful  of  course  not  to  labor  excessively — 
are  much  more  apt  to  escape  consumption  than 
those  who  do  otherwise.  It  is  particularly  of 
importance  that  those  who  have  a  tendency  to- 
wards   consumption    should    early   learn,    and 


184  HEALTH  ON  THE  FAEM 

throughout  life  practice,  the  habit  of  BREATH- 
ING THROUGH  THE  NOSE:  if  this  rule  be 
followed  a  large  percentage  not  only  of  the 
germs  of  consumption,  but  other  bacteria  as 
well,  are  filtered  out  during  their  passage 
through  the  nose  and  do  not  reach  the  lungs. 
Cleanliness  is  also  of  much  importance — a  bath 
taken  each  morning  in  moderately  cold  water  be- 
ing conducive  to  health,  not  only  as  regards  con- 
sumption but  other  diseases  as  well.  It  is  of 
course  necessary  that  dwelling  houses  should  be 
kept  thoroughly  clean. 

Advice  to  Diseased  Persons. — In  all  cases  where 
a  person  observes  in  himself,  or  in  those  for  whom 
he  is  responsible,  the  symptoms  already  detailed, 
it  is  his  duty  to  at  once  consult  an  intelligent 
physician,  and  if  it  be  found  that  tuberculosis  is 
present,  every  precaution  should  be  taken  by  the  dis- 
eased individual  to  prevent  the  further  spread  of 
the  malady.  IN  SUCH  A  CASE  THE  SPUTUM 
THAT  IS  CONSTANTLY  BEING  COUGHED  UP 
CONTAINS  MYRIADS  OF  THE  GERMS,  and  it  is 
of  the  utmost  importance  in  order  to  prevent  other 
persons  in  the  neighborhood  from  being  infected  that 
this  SPUTUM  BE  DESTROYED.  The  patient 
should  at  all  times  carry  about  with  him  either  a 
small  receptacle  into  which  the  sputum  can  be  ex- 


SEVEN  AVOIDABLE  DISEASES     185 

pectorated,  or  a  large  cloth  which  would  answer  the 
same  purpose,  and  in  either  case  the  sputum  should 
be  burned;  if  this  be  impracticable,  it  should  be 
placed  in  some  good  antiseptic,  such  as  a  saturated 
solution  of  carbolic  acid  or  a  l-to-1,000  solution  of 
corrosive  sublimate  in  water.  The  patient's  hand- 
kerchiefs should  be  thoroughly  boiled,  and  his  cloth- 
ing should  receive  like  treatment.  Every  precaution 
should  at  all  times  be  observed  in  order  to  prevent 
the  sputum  getting  onto  the  furniture  or  floors,  as, 
under  such  circumstances,  it  quickly  dries  and  being 
broken  up  into  small  particles  is  carried  by  means 
of  the  air  to  other  parts  of  the  house. 

The  patient  should  always  remember  that  the 
quicker  he  is  placed  under  proper  treatment  the  more 
the  chances  of  ultimate  recovery;  in  the  early  stages 
almost  all  of  the  cases  of  this  kind  are  curable,  but 
later  this  is  not  often  accomplished. 

TYPHOID   FEVER. 

Of  all  of  the  infectious  diseases  prevalent  in 
the  United  States,  typhoid  fever  is  one  of  the 
most  common  and  fatal.  As  a  result  of  its 
ravages  a  vast  amount  of  invalidism,  suffering 
and  financial  loss  is  brought  about  each  year, 
and  a  frightful  mortality  results.  It  has  for 
some  time  been  recognized  that  typhoid  fever 
is  among  the  most  preventable  of  all  diseases, 
and  if  our  people  would  bestir  themselves  and 


186  HEALTH  ON  THE  FAEM 

carry  out  the  comparatively  simple  rules  that 
are  necessary  for  its  prevention,  the  scourge 
would,  in  a  short  time,  practically  cease  to  exist 
among  us. 

Character  and  Course  of  the  Disease.— Tj- 
phoid  fever,  enteric  fever,  or  abdominal  typhus, 
is  an  infectious  disease  believed  to  be  caused 
by  a  specific  bacterial  germ  known  as  the  Bacil- 
lus typhosus.  It  develops,  as  a  rule,  quite 
slowly,  the  first  symptoms  being  loss  of  appe- 
tite, headache,  and  a  marked  fatigue  on  slight 
exertion.  These  symptoms  gradually  grow 
worse,  fever  develops,  and  the  patient  often- 
times suffers  with  chilly  sensations;  the  tem- 
perature gradually  rises,  and  in  the  course  of 
from  a  few  days  to  a  week  reaches  a  height  of 
102  degrees,  103  degrees,  104  degrees,  or  105 
degrees  F.  In  many  cases  no  symptoms  exist 
that  indicate  trouble  with  the  bowels,  but  in  the 
severe  forms  of  the  disease  diarrhoea  generally 
comes  on  during  the  first  week  and  continues 
throughout  the  course  of  the  disease. 

During  the  second  week  the  symptoms  above 
detailed  continue,  becoming  often  more  severe, 
and  there  develops  great  nervousness  and  de- 


SEVEN  AVOIDABLE  DISEASES     187 

lirium.  About  this  time  there  are  frequently- 
observed  over  the  chest,  abdomen  and  thighs, 
minute  reddish  spots  resembling  flea-bites ;  these 
spots  last  for  a  few  days  and  then  pass  away 
and  are  followed  by  a  fresh  crop  in  other  situa- 
tions. During  this  period  of  the  disease  in- 
flammation of  the  bronchial  tubes  fre- 
quently comes  on,  and  now  and  then  pneu- 
monia develops.  Bleeding  from  the  bowels  is 
an  occasional  highly  characteristic  symptom  of 
the  second  week.  When  the  disease  follows  a 
normal  course,  the  symptoms  during  the  third 
week  begin  gradually  to  abate;  the  fever  les- 
sens, and  the  patient,  though  much  emaciated, 
gradually  returns  to  a  normal  condition. 

Unfortunately,  however,  the  disease  does  not  al- 
ways pursue  this  favorable  course,  for,  in  quite  a 
proportion  of  instances,  the  symptoms  increase  in 
severity  during  the  second  or  third  week,  the  patient 
becomes  profoundly  prostrated,  the  delirium  deepens, 
and  death  occurs.  The  hemorrhage  from  the  bowels, 
in  some  instances,  is  so  severe  that  death  is  produced 
even  in  comparatively  early  stages  of  the  affection. 

In  many  instances,  through  indiscretion,  usually 
as  a  result  of  eating  solid  food,  patients  who  are  ap- 
parently on  the  road  to  rapid  recovery,  relapse,  and 
the  disease  repeats  the  course  already  detailed. 


188  HEALTH  ON  THE  FAEM 

It  is  of  importance  to  remember  that  now  and 
then  so-called  walking  cases  of  typhoid  fever  occur, 
the  disease  in  these  instances  being  characterized  by 
the  fact  that  the  symptoms  are  so  slight  that  the 
sufferer  does  not  feel  it  necessary  to  go  to  bed. 
However,  in  these  mild  cases,  fatal  hemorrhage  from 
the  bowels  is  as  frequent  as  in  the  severer  types,  and 
as  a  consequence  the  patient  should  receive  careful 
attention.  Moreover,  it  is  of  importance  to  remember 
that  from  this  mild  form  of  the  affection  the  most 
malignant  varieties  of  the  disease  may  be  contracted. 

The  mortality  in  typhoid  fever  varies  from  five 
to  twenty  per  cent.,  depending  upon  the  character 
of  the  disease  and  the  nature  of  the  nursing  and 
treatment  that  the  patient  receives. 

Modes  of  Infection, — It  is  clear  that  typhoid 
fever  is  the  result  of  the  entrance  into  the  body 
of  some  minute  form  of  germ-life,  whether  this 
be  the  bacterium  generally  supposed  to  induce 
the  disease  or  not.  This  contagion  is  beyond 
question  a  living  something  which  multiplies 
with  great  rapidity  under  proper  conditions, 
and,  escaping  from  the  bodies  of  those  infected 
with  the  disease,  in  one  way  or  another,  reaches 
other  individuals.  It  is  beyond  question  true 
that  the  virus  passes  from  the  body  of  those  in- 
fected by  means  of  the  urine  and  feces,  and  it 


SEVEN  AVOIDABLE  DISEASES     189 

is  likely  that  the  secretions  from  the  mouth  and 
nose  frequently  contain  the  germs  that  cause 
the  fever. 

As  the  germs  are  certainly  extraordinarily 
minute,  a  very  small  amount  of  any  of  these  ex- 
cretions might  produce  the  disease  in  healthy 
individuals  if  it  were  to  get  into  their  bodies 
through  water,  milk,  or  any  uncooked  food,  or 
if  it  were  to  find  lodgment  about  the  nose  or 
mouth,  or  get  upon  the  hands  of  other  persons. 
It  should  also  be  remembered  that  the  virus 
may  easily  get  upon  cooking-utensils,  drink- 
ing-cups,  bed-linen,  and  other  articles  with 
which  we  are  constantly  brought  into  close  con- 
tact, and  that  the  disease  might  be  transmitted 
in  this  way.  It  is  also  true  that  the  malady 
may  be  carried  from  place  to  place  by  insects, 
particularly  flies;  the  latter  may  readily  get 
enough  infectious  material  upon  their  legs  in 
various  ways,  and  then,  crawling  over  the  food, 
leave  the  deadly  poison  deposited  upon  it. 

Treatment  of  Typhoid  Fever, — As  soon  as 
the  symptoms  appear,  a  physician  should  be 
called  and  his  directions  faithfully  and  care- 
fully followed  out.     Nothing  in  this  disease  is 


190  HEALTH  ON  THE  FAKM 

of  more  importance  than  careful  nursing,  and 
it  is  absolutely  necessary  that  the  patient  re- 
ceive only  liquid  diet  until  the  physician  per- 
mits other  food. 

Wherever  possible  then,  patients  with  typhoid 
fever  should  be  completely  isolated,  since,  if 
this  is  not  done,  other  members  of  the  family 
are  almost  sure  to  contract  the  malady — a  re- 
sult which  almost  everyone  has  seen  who  has 
had  any  experience  with  the  disease.  Where- 
ever  possible  patients  should  be  sent  to  a  hos- 
pital, but  where  this  cannot  be  done  they 
should  be  placed  in  an  outhouse,  if  practicable, 
or  in  an  isolated  room,  which  should  be 
thoroughly  disinfected  after  the  patient's  re- 
covery. No  one  should  visit  a  typhoid-fever 
patient,  except  when  compelled  to  do  so,  and  we 
should  be  particularly  careful  to  prevent  child- 
ren from  coming  in  contact  with  them,  as  it 
has  been  shown  that  they  contract  the  disease 
much  more  readily  than  grown  people.  It  is 
also  of  importance  that  persons  should  not  sit 
for  any  length  of  time  in  the  sick  room,  and, 
above  all,  under  no  circumstances,  should  cook- 
ing and  eating  be  done  there.     The  room  in 


SEVEN  AVOIDABLE  DISEASES     191 

which  the  patient  is  placed  should  be  furnished 
only  with  those  things  absolutely  necessary,  and 
it  is  particularly  desirable  that  carpets  and  cur- 
tains should  be  removed.  It  is  well  to  wash  the 
floor  each  day  with  some  antiseptic  solution. 

Those  persons  who  come  in  contact  with  ty- 
phoid fever  should  wear  outer  clothing  which 
can  be  easily  washed  and  boiled.  After  touch- 
ing the  patient,  or  any  of  his  clothing,  the 
hands  should  be  at  once  thoroughly  scrubbed 
in  an  antiseptic  solution.  Of  course,  under  no 
circumstances,  should  the  nurse  eat  or  drink 
from  the  same  vessels  that  the  patient  does. 

None  of  the  excretions  from  persons  afflicted 
with  typhoid  fever  should  ever  be  emptied  until 
thoroughly  disinfected  with  creo-carboline  or 
strong  lime-water,  and  under  no  circumstances 
should  these  be  poured  out  in  the  neighborhood 
of  springs  or  wells.  Towels,  handkerchiefs,  and 
clothing  that  comes  in  contact  with  the  patient 
should  be  thoroughly  disinfected  before  being 
sent  to  the  laundry.  This  is  best  accomplished 
by  thorough  boiling,  but  in  cases  where  this  can 
not  be  at  once  carried  out,  it  is  advisable  to 
use  some  chemical  antiseptic;  of  these,  perhaps 


192  HEALTH  ON  THE  FAEM 

the  best  is  creo-carboline,  wliich  may  be  em- 
ployed in  a  1-500  solution  in  water;  where  this 
solution  is  not  obtainable,  a  5-per-cent,  solu- 
tion of  carbolic  acid  in  water  will  answer.  It 
should  also  be  remembered  that  the  water  in 
which  typhoid-fever  patients  are  bathed  neces- 
sarily becomes  infected,  and  this  should  always 
be  thoroughly  disinfected  before  being  emptied. 
These  precautions  should  be  carried  out  for 
some  time  after  the  patient  has  recovered,  as  it 
is  well  known  that  persons,  under  such  circum- 
stances, for  some  time  frequently  contain  the 
poison  in  their  evacuations. 

After  the  patient  recovers,  the  room  should  be  dis- 
infected with  formaldehyde  gas  obtained  from  the 
substance  knowTi  as  *' formalin. ' '  This  gas  may  now 
be  obtained  from  the  formalin  without  the  use  of 
heat  in  the  following  manner:  When  everything  is 
ready,  and  the  room  properly  sealed,  thirteen  ounces 
of  permanganate  of  potash  to  each  quart  of  formalin 
are  placed  in  a  large  vessel,  the  room  being  closed 
immediately  after  the  two  substances  are  put  to- 
gether; it  is  important  that  the  permanganate  be 
placed  in  the  vessel  first.  When  this  method  is  em- 
ployed a  quart  of  formalin  should  be  used  to  each 
one  thousand  cubic  feet  of  air-space  in  the  room. 
As  the  gas,   by  this  process,   comes   off  with  great 


SEVEN  AVOIDABLE  DISEASES     193 

rapidity,  it  is  not  necessary  to  keep  the  room  closed 
more  than  about  four  hours.  This  method  is  to 
be  advised  for  the  reasons  that  it  acts  more  quickly 
than  the  older  one,  and  there  is  never  danger  of  fire. 
In  cases  where  houses  are  too  open  to  permit  of 
disinfection  by  means  of  gas,  the  sick  chamber  should 
be  thoroughly  washed  with  a  solution  of  corrosive  sub- 
limate, carbolic  acid  or  some  other  good  disinfectant. 

HOOK-WOEM  DISEASE. 

It  has  been  only  recently  recognized  that  a 
large  percentage  of  the  invalidism  and  a  great 
number  of  the  deaths  yearly  in  the  southern 
portion  of  the  United  States  are  caused  by  a 
very  small  intestinal  parasite  known  as  the 
Necator  americanus,  or  hook-worm.  This  para- 
site has  unquestionably  existed  over  the  area 
just  named  since  the  advent  of  the  Negro — re- 
cent investigations  having  shown  that  the  worm 
is  in  all  probability  of  African  origin.  This 
hook-worm  disease  is  probably  the  most  com- 
mon of  all  the  serious  diseases  prevalent  in  the 
South,  and  as  it  is  easily  curable,  and  can  be 
readily  prevented,  there  is  no  matter  which 
should  be  of  greater  interest  to  the  people  in 
the  infected  regions,  especially  those  who  live 
in  villages  or  on  farms. 


194  HEALTH  ON  THE  FAEM 

Character  of  the  Disease. — The  animal  para- 
site called  hook-worm  closely  resembles,  ex- 
ternally, the  pin-worm  which  so  often  occurs  in 
children.  The  female,  which  is  larger  than  the 
male,  measures  somewhat  more  than  half  an 
inch  in  length,  and  has  the  thickness  of  a  knit- 
ting-needle; the  male  is  between  a  quarter  and 
three-eighths  of  an  inch  in  length  as  a  rule. 
The  parasite  possesses  around  its  mouth  a  row 
of  minute  plates  somewhat  resembling  booklets, 
by  means  of  which  it  grasps  hold  of  the  mucous 
membrane  of  the  intestine  and  bruises  it  suffi- 
ciently to  cause  the  blood  to  flow;  with  this 
blood  the  parasite  nourishes  itself.  At  the  same 
time  the  worm  injects  into  the  tissues  a  poison 
which  has  much  to  do  with  the  symptoms  that 
occur  in  the  disease  that  it  produces. 

These  worms  are  usually  present  in  great 
numbers,  there  being  as  a  rule  from  500  to 
2,000  of  them,  and  as  they  unquestionably  live 
at  least  eight  or  ten  years,  the  unfortunate 
victim  suffers  for  a  long  period  of  time  as  a  re- 
sult of  their  presence.  While  living  in  the  in- 
testines the  females  lay  enormous  numbers  of 
eggs  which  pass  out  with  the  feces,  and  under 


SEVEN  AVOIDABLE  DISEASES     195 

suitable  conditions  of  temperature  and  moisture 
there  develops  within  each  of  them,  within 
from  two  to  three  days,  a  minute  snake-like 
embryo  which  bursts  through  the  shell  of  the 
egg  and  passes  into  the  neighboring  earth. 
Here  the  embryos  live  for  considerable  periods 
of  time,  and,  ultimately,  may  infect  other  in- 
dividuals, or  those  from  whom  the  eggs  were 
passed.  There  are  at  least  two  ways  by  which 
these  embryos  gain  entrance  into  the  human 
body.  Some  do  so  by  getting  into  drinking- 
water  and  being  swallowed;  but,  extraordi- 
narily, they  most  frequently  penetrate  through 
the  skin.  When  this  happens  the  parasite,  in 
passing  through  the  skin,  produces  the  disease 
known  as  ^' ground-itch. '^  The  vast  majority 
of  the  victims  of  this  affection  are  children 
with  whose  skin  the  embryo  comes  in  contact 
while  they  go  barefooted  during  the  summer 
months. 

Course  of  the  Disease. — Having  entered 
through  the  skin,  the  embryos  of  the  hook-worm, 
moving  by  a  circuitous  route  finally  reach  the 
intestines,  and,  grasping  hold  of  the  mucous 
membrane  with  their  saw-like  teeth,  they  begin 


196  HEALTH  ON  THE  FAEM 

to  suck  blood  and  grow  until  they  reach 
the  size  of  the  adult  worm  in  about  a  month 
or  six  weeks.  Depending  upon  the  number 
which  have  gained  entrance,  and  the  sus- 
ceptibility of  the  individual,  there  now  be- 
gins to  develop  symptoms  of  profound  anaemia ; 
the  skin  of  the  child  becomes  very  pale, 
and  assumes  a  sort  of  yellowish  hue,  and  in 
cases  where  there  is  a  severe  infection,  the 
victim  begins  to  suffer  with  shortness  of  breath 
and  dropsy.  When  this  occurs  the  patient 
sometimes  dies,  but  more  commonly  death 
results  from  contracting  some  other  disease, 
which,  under  ordinary  conditions,  would  pro- 
duce no  serious  results.  One  of  the  most  un- 
fortunate effects  of  this  malady  is  that  when 
children  become  infected  they  cease  to  grow, 
and  frequently  retain  the  appearance  of  early 
youth  even  after  they  have  reached  full  maturity 
in  years.  These  unfortunates  are  generally  in- 
correctly regarded  as  dirt-eaters.  The  sym- 
toms  frequently  last  over  a  period  of  many 
years,  as  in  the  intestines  of  these  victims  the 
worms  that  originally  infect  them  live  cer- 
tainly eight  or  ten  years,  and  during  this  period 


SEVEN  AVOIDABLE  DISEASES     197 

it  is  beyond  question  true  that  additions  to  the 
original  number  are  frequently  received. 

Diagnosis  and  Treatment. — There  is  no  dis- 
ease that  can  be  diagnosticated  with  more  ease 
and  certainty ;  the  eggs  are  present  in  the  feces 
in  great  numbers,  and  by  means  of  a  micro- 
scope they  can  always  be  detected.  In  all  cases 
where  the  disease  is  suspected,  a  half-teaspoon- 
ful  of  the  feces  of  the  person  supposed  to  be 
infected  should  be  placed  in  a  bottle  and  sent 
to  a  competent  microscopist  for  examination. 
This  is  done  free  of  charge  at  the  laboratories 
of  most  State  Boards  of  Health  in  those  parts 
of  the  country  where  the  malady  exists.  When- 
ever an  individual  shows  the  symptoms  above 
detailed,  an  intelligent  physician  should  at  once 
be  called.  We  have  medicines  that  act  as 
specifics,  and  the  disease  can  always  be  cured 
in  a  very  short  period  of  time. 

Preventive  Measures. — Of  course  the  best 
method  of  preventing  this  disease  is  to  ad- 
minister to  those  already  infected  the  proper 
medicines,  and  cause  the  expulsion  from  the  in- 
testines of  the  worms  that  lay  the  eggs. 

The   indiscriminate   scattering   of  the   feces 


198  HEALTH  ON  THE  FARM 

around  the  stables,  so  very  common  in  many 
districts,  should  be  absolutely  forbidden. 
Around  the  house  where  individuals  have  lived 
who  have  the  disease  every  care  should  be 
taken  to  prevent  contact  with  the  earth  in  the 
neighborhood  of  places  where  the  ground  might 
have  become  infected.  It  would  be  advisable 
for  children  and  others  to  wear  shoes  for  at 
least  a  year  after  the  last  individual  having  the 
disease  was  cured;  and  as  a  precautionary 
measure  it  should  be  insisted  upon  that  prop- 
erly constructed  privies  or  water-closets  should 
be  at  every  house,  and  that  they  should  be  used 
by  everyone  in  whom  there  is  a  possibility  that 
the  disease  exists. 

DIPHTHERIA   AND   ITS   TREATMENT. 

Loeffler^s  discovery  in  1884  of  the  germ  of 
diphtheria,  and  its  relation  to  the  disease  of  the 
same  name,  established  the  specific  infectious 
nature  of  this  malady,  and  demonstrated  be- 
yond a  doubt  that  membranous  croup  is  not  or- 
dinarily an  independent  affection,  but  is  almost 
always  simply  diphtheria  of  the  wind-pipe. 
The  discovery  of  antitoxin,  some  time  later,  re- 


SEVEN  AVOIDABLE  DISExiSES     199 

duced  the  mortality  of  diphtheria  from  an  aver- 
age of  30%  to  10%  in  ten  years ;  its  use  has  also 
shortened  the  course  of  the  disease,  and  de- 
creased greatly  the  frequency  of  the  paralytic 
conditions  that  not  uncommonly  follow  this 
malady. 

Character  and  Course  of  Diphtheria, — Diph- 
theria is  an  affection  caused  by  a  bacterial  mi- 
crobe which  produces  a  poison  that  acts  locally 
upon  the  tissues  invaded,  and  also,  as  a  result 
of  its  introduction  into  the  general  circulation, 
brings  about  more  or  less  profound  effects  on 
the  entire  system. 

The  period  of  incubation  is  from  two  to  ten 
days.  The  onset  is  generally  characterized  by 
a  rise  of  temperature  from  100°  F.  to  104"^  F., 
chilliness,  headache,  and  pain  in  the  back  and 
limbs.  Albuminuria  is  common.  The  glands  of 
the  neck  often  become  swollen.  In  mild  attacks 
a  slight  sore  throat  is  all  that  is  complained  of. 
In  the  majority  of  cases  the  disease  attacks  the 
throat  and  tonsils,  and  is  characterized  locally 
by  the  appearance  of  a  membrane,  which  is  usu- 
ally gray  or  yellowish-white,  elastic,  and  ad- 
heres tightly  to  the  surface  upon  which  it  lies. 


200  HEALTH  ON  THE  FARM 

At  times,  however,  the  membrane  is  soft  and 
pliable,  and  is  easily  separated  from  the  tissue ; 
such  cases  are  frequently  diagnosticated  as  fol- 
licular tonsilitis.  A  bad  cold  is  occasionally  the 
only  symptom  of  the  disease.  The  diagnosis 
should  always  be  confirmed  by  bacteriologic  ex- 
amination. In  some  instances  the  wind-pipe  is 
primarily  attacked,  but  when  the  disease  affects 
this  part  of  the  throat  it  is  generally  a  conse- 
quence of  the  extension  of  the  membrane  down- 
ward from  the  region  of  the  tonsils.  In  the  for- 
mer case  the  diagnosis  is  somewhat  difficult,  as 
cultures  taken  from  the  throat  may  not  show 
the  presence  of  diphtheria  bacilli,  though  mate- 
rial that  is  coughed  up  may  contain  myriads  of 
the  germs;  in  this  phase  of  the  disease  inter- 
ference with  respiration  is  the  symptom  most 
to  be  feared.  The  mucous  membrane  of  the 
nose,  eyes,  ears  and  generative  organs,  may  be 
affected.  Wounds  are  also  liable  to  become  in- 
fected with  this  organism.  In  rare  instances 
the  membrane  may  extend  down  into  the  bron- 
chial tubes  and  lungs,  and  has  been  found  on 
post-mortem  examination  covering  the  inside  of 
the  stomach. 


SEVEN  AVOIDABLE  DISEASES     201 

As  complications  we  may  have  broncho-pneu- 
monia, acute  Bright 's  disease,  inflammation  of 
the  internal  structures  of  the  ears,  bleeding 
from  the  nose,  inflammation  of  the  valves  of  the 
heart,  and  sometimes  paralysis  of  this  organ, 
with  death ;  the  last  named  sequel  of  diphtheria 
comes  on  during  convalescence,  usually  from 
two  to  four  weeks  after  the  subsidence  of  local 
symptoms,  and  is  due  to  inflammation  of  the 
nerves  that  control  the  heart.  Much  less  com- 
monly paralytic  conditions  of  the  palate,  throat, 
eye  muscles  and  the  nerves  of  taste  occur,  and 
under  rare  conditions,  paralysis  of  the  lower 
extremities.  Paralysis  of  some  kind  follows  in 
from  ten  per  cent,  to  fifteen  per  cent,  of  the 
cases,  and  appears  with  equal  frequency  after 
the  mildest  as  well  as  following  the  most  severe 
cases. 

Mode  of  Infection, — The  germs  of  diphtheria 
may  be  carried  in  articles  used  by  persons  with 
the  disease,  or  they  may  be  communicated  by 
direct  contact.  The  micro-organism  is  found  in 
the  secretions  from  the  mouth,  throat,  or  nose, 
and  in  particles  of  detached  membrane.  Bed- 
ding, utensils,  etc.,  used  in  the  room  where  a  pa- 


202  HEALTH  ON  THE  FAEM 

tient  has  diphtheria,  are  liable  to  carry  the 
germs  if  taken  from  the  sick-room,  and  conse- 
quently should  be  always  properly  disinfected 
before  being  removed.  Milk-bottles  carried 
into  the  sick-room,  or  handled  by  persons  car- 
ing for  the  patient,  should  never  be  returned  to 
the  dealer  without  being  disinfected.  Cats, 
and  less  frequently  dogs,  may  contract  the  dis- 
ease and  convey  it  to  those  with  whom  they 
come  in  contact.  Unrecognized  mild  cases  are 
a  frequent  means  of  spreading  the  disease,  as 
also  is  a  too  early  release  of  patients  after  re- 
covery. It  is  a  much  safer  method  of  proced- 
ure to  require  at  least  two  negative  examina- 
tions before  releasing  a  patient  from  quaran- 
tine, as  during  convalescence  the  germs  may  be 
entirely  absent  on  one  day  and  a  few  days  later 
be  quite  abundant.  The  bacilli  may  remain  in 
the  throat  from  a  few  days  to  several  years 
after  the  disease  is  apparently  entirely  well,  and 
under  such  circumstances  the  persons  carry- 
ing them  become  quite  as  great,  if  not  a  greater, 
menace  to  those  with  whom  they  came  in  con- 
tact as  they  were  during  the  height  of  the  dis- 
ease.   A  thorough  disinfection  of  the  room  and 


SEVEN  AVOIDABLE  DISEASES     203 

everything  used  about  the  sick  person  should 
be  carried  out  after  the  patient  is  released. 
Complete  isolation  should  be  observed  during 
the  illness,  and  as  long  as  the  bacilli  remains  in 
the  throat. 

Treatment. — Diphtheria  antitoxin  is  the  spe- 
cific treatment  of  this  malady,  and  should  be 
given  early  in  the  disease.  The  chances  of  re- 
covery decrease  in  proportion  to  the  length  of 
time  existing  between  the  onset  of  the  affection 
and  the  time  of  administration  of  the  drug. 
Antitoxin  may  be  repeated  in  six  hours  after 
the  initial  injection  if  improvement  is  not  no- 
ticed, but  ordinarily  twenty-four  hours  should 
elapse  between  doses.  It  is  well  to  remember 
that  it  is  safer  to  give  too  much  antitoxin  than 
too  little.  The  initial  curative  dose  varies  from 
2,000  to  5,000  units,  according  to  the  age  of  the 
patient  and  the  severity  of  the  disease.  When 
a  case  is  seen  late  it  is  often  advisable  to  begin 
with  a  large  dose, — it  being  good  practice  under 
such  circumstances  to  use  at  once  as  much  as 
10,000  units  or  even  more.  The  average  case 
requires  from  the  beginning  to  the  end  of  the 
treatment  a  total  of  from  10,000  to  20,000  units, 


204  HEALTH  ON  THE  FARM 

but  occasionally  50,000  or  even  100,000  units 
may  be  necessary.  There  are  very  few  risks  in 
giving  antitoxin.  In  a  series  of  50,000  cases 
treated  with  it  only  two  deaths  occurred  suffi- 
ciently early  after  the  injections  to  warrant  the 
belief  that  this  unhappy  result  was  produced  by 
the  drug.  It  is  worth  remembering  that  asth- 
matic cases  bear  the  administration  of  antitoxin 
very  poorly;  a  marked  and  sometimes  serious 
embarrassment  of  respiration,  with  cyanosis, 
unconsciousness,  and  general  collapse  may  fol- 
low its  use,  but  recovery  is  usual  in  such  cases. 

A  condition  known  as  anaphylaxis  or  hypersensi- 
tiveness,  which  at  present  is  being  much  studied,  may 
sometimes  occur  in  the  human  being.  This  hyper- 
sensitiveness  is  manifested  by  the  extraordinary  pecul- 
iarity that  any  number  of  doses  of  antitoxin  may  be 
given  provided  they  are  administered  within  a  period 
of  less  than  ten  or  twelve  days.  On  the  other  hand 
a  single  minute  dose  may  induce  this  state  after  the 
period  named,  and,  as  we  never  know  whether  a  pa- 
tient is  going  to  develop  it  or  not,  it  becomes  a  ques- 
tion as  to  the  safety  of  giving  a  second  injection  after 
ten  or  twelve  days  have  elapsed  following  the  admin- 
istration of  the  initial  treatment.  As  it  is  true  that 
this  hypersensitiveness  once  established  in  animals 
may  continue  throughout  life,  it  becomes  a  question 
as  to  whether  or  not  it  is  quite  safe  to  administer  anti- 


SEVEN  AVOIDABLE  DISEASES     205 

toxin  to  an  individual  who  has  had  the  drug  given 
him  at  some  prior  time,  and  we  are  not  as  yet  in  a 
position  to  definitely  determine  the  risks  that  are  in- 
volved in  such  a  procedure.  There  is  no  reason  to 
doubt  that  this  hypersensitiveness  is  much  less  marked 
in  man  than  in  the  lower  animals,  and  there  can  be 
no  question  that  it  much  less  commonly  develops,  but 
notwithstanding  this  it  would  be  the  part  of  prudence 
to  avoid  a  second  administration  of  the  drug  after  the 
interval  referred  to  in  all  instances  where  this  seems 
possible.  Anaphylaxis  is  thus  seen  to  bear  as  im- 
portant relationship  to  what  is  commonly  called  the 
*' immunizing  treatment"  to  prevent  diphtheria, 
which  consists  in  giving  a  moderate  dose  of  antitoxin 
to  a  person  immediately  after  exposure  to  the  disease. 
Under  such  circumstances  a  degree  of  immunity  is 
undoubtedly  secured,  but  this  passes  off  in  the  course 
of  a  few  weeks,  and  the  patient  then  becomes  just  as 
susceptible  as  he  was  before.  Should  he  now  contract 
diphtheria,  we  would  be  confronted  with  the  possi- 
bility that  the  treatment  by  means  of  antitoxin  might 
possibly  produce  serious  and  even  fatal  results. 

Occasionally  rashes  occur  several  days  after  the  in- 
oculation, but  such  disturbances  are  insignificant  ex- 
cept for  the  immediate  discomfort  experienced.  Anti- 
toxin concentrated  by  the  Gibson  method  has  reduced 
to  a  considerable  extent  the  number  of  cases  in  which 
rashes  occur. 

Treatment  other  than  by  antitoxin  is  sympto- 
matic.   Where  the  disease  occurs  in  the  wind- 


206  HEALTH  ON  THE  FAEM 

pipe,  it  may  be  necessary  to  pass  a  tube  into  its 
upper  opening  to  allow  the  patient  to  breatbe, 
and  in  other  instances  the  wind-pipe  is  itself 
opened  from  the  outside  in  order  to  permit  a 
sufficient  amount  of  air  to  enter  the  lungs  to 
maintain  life. 

It  is  of  the  utmost  importance  that  patients 
be  kept  in  bed  until  all  danger  of  complications 
has  passed.  Death  from  heart-failure  several 
weeks  after  the  diphtheria  in  the  throat  is  well, 
is  not  an  uncommon  result  of  the  disease,  and  is 
especially  prone  to  follow  even  the  slightest  ex- 
ertion. Patients  under  such  circumstances 
have  been  known  to  die  from  raising  themselves 
up  in  the  bed. 

CEREBROSPINAl.  MENINGITIS. 

Meningitis,  or  spotted  fever,  is  one  of  the 
most  terrible  and  fatal  of  all  diseases,  every 
case  proving  fatal  in  some  local  epidemics. 

Although  the  cause  of  the  disease  has  been 
known  for  a  number  of  years,  the  exact  method 
by  which  the  germ  that  produces  it  spreads 
from  man  to  man  was  until  quite  recently  en- 
tirely unrecognized,  and  even  now  it  cannot  be 


SEVEN  AVOIDABLE  DISEASES     207 

said  that  the  whole  matter  has  been  demon- 
strated. 

Character  and  Course  of  the  Disease. — Cere- 
brospinal meningitis  is  produced  by  a  minute 
vegetable  (bacterium),  the  Micrococcus  intra- 
cellularis.  This  germ  does  not  appear  to  oc- 
cur normally  in  any  of  the  lower  animals,  nor 
has  it  been  found  in  the  outer  world,  and  is 
therefore  to  be  regarded  as  distinctly  a  human 
parasite.  It  is  very  fortunately  a  germ  of  low 
vitality,  as  it  develops  only  at  about  blood  heat, 
and  when  expelled  from  its  normal  dwelling- 
place  in  the  human  body  it  dies  very  quickly. 

The  accompanying  illustration  shows  how  these 
bacteria  appear  under  the  microscope;  the  drawing 
was  made  from  fluid  taken  from  the  spinal  canal 
of  a  patient  suffering  from  cerebrospinal  meningitis. 
These  germs  get  within  the  skull  and  spinal  canal, 
and  produce  violent  inflammation  of  the  coverings 
of  the  brain  and  cord;  these  membranes  are  called 
** meninges,"  hence  the  name  *' cerebrospinal  menin- 
gitis." Within  a  short  time  after  their  entrance  pus 
is  produced,  and  the  condition  becomes  practically 
one  of  abscess  around  the  brain  and  spinal  cord. 

In  almost  all  cases  the  disease  is  preceded  by 
a  slight  catarrhal  condition  of  the  nose   and 


208  HEALTH  ON  THE  FARM 

throat,  the  symptoms  being  those  of  an  ordinary 
cold.  The  symptoms  that  point  to  the  covering 
of  the  brain  being  attacked  come  on  with  great 
suddenness ;  there  is  usually  a  chill,  followed  by 
intense  headache,  vomiting,  restlessness,  with 
great  dread  of  noises  and  bright  light;  in  many 
cases  reddish  spots  appear  beneath  the  skin, 
and  these  are  usually  tender  on  pressure.  In 
some  cases  the  muscles  of  the  neck  become 
very  stiff,  and  contract  so  that  the  head  is 
drawn  backward.  The  temperature  is  some- 
what irregular,  but  is  always  above  normal  in 
the  beginning,  and  sometimes  goes  very  high; 
the  pulse  as  a  rule  is  normal,  or  but  little  accel- 
erated. After  the  patient  remains  in  this  con- 
dition for  a  period  varying  from  a  few  hours  to 
several  days,  he  generally  becomes  unconscious, 
and  in  a  comparatively  short  time  dies.  In 
some  cases  the  symptoms  after  starting  off  very 
violently  quickly  subside,  and  the  patient  makes 
a  comparatively  rapid  recovery.  In  other  in- 
stances the  disease  begins  more  mildly,  the  pa- 
tient having  more  or  less  of  the  usual  symptoms, 
but  not  so  severely  as  is  ordinarily  the  case ;  in 
such  cases  the  patient  may  die,  after  lingering 


SEVEN  AVOIDABLE  DISEASES     209 

weeks  or  months ;  or  may  make  a  j^rotracted  re- 
covery, frequently  with  partial  paralytic  condi- 
tions that  permanently  remain. 

Unfortunately  we  possess  no  specific  for  this  dis- 
ease. Recently  there  has  come  into  vogue  a  treatment 
hy  a  serum  supposed  to  have  antitoxic  power  against 
this  disease,  but  its  exact  value  is,  as  yet,  by  no  means 
settled;  it  must  be  used  early  if  any  good  is  to  be 
expected  from  it.  In  addition  to  the  antitoxin  all 
that  can  be  done  is  to  keep  the  patient  quiet  with 
anodynes,  and  to  minister  to  his  comfort  in  every  way 
possible.  Ice  applications  to  the  head  sometimes  alle- 
viate the  intense  headache.  As  the  disease  is  prac- 
tically an  abscess  around  the  brain  and  cord,  perhaps 
the  most  rational  treatment  would  be  to  open  up  the 
skull  and  let  the  pus  drain  away. 

Mode  of  Infection. — As  this  disease  is  one 
that  is  due  to  a  specific  germ  it  is  obvious  that  it 
cannot  exist  without  the  presence  of  this  organ- 
ism; the  malady  is  therefore  infectious,  and 
must  necessarily  be  to  a  certain  extent  conta- 
gious, notwithstanding  the  fact  that  it  is  gener- 
ally thought  not  to  be  so.  The  reason  that  the 
affection  has  not  been  thought  to  be  contagious 
may  be  explained  by  the  following  facts :  Re- 
cent investigation  has  shown  that  in  many,  if 
not  all,  instances  of  this  disease,  the  germ  may 


210  HEALTH  ON  THE  FAEM 

be  found  in  the  nose  and  throat,  where,  as  has 
already  been  explained,  it  sets  up  a  condition 
resembling  an  ordinary  cold.  In  all  probabil- 
ity the  infection  takes  place  in  the  nasal  cavity 
first,  and  the  germ  ultimately  finds  its  way  to 
the  coverings  of  the  brain.  Now  there  is  every 
reason  to  believe  that  in  many,  and  probably  in 
a  great  majority  of  instances,  the  germ  goes  no 
further  than  the  mucous  membrane  of  the  nose, 
and  the  patient  merely  has  as  a  consequence 
what  he  considers  an  ordinary  cold.  It  is  clear, 
however,  that  if  another  individual,  who  was 
very  susceptible  to  this  germ,  should  contract 
the  disease  from  this  person,  he  might  have  the 
meningeal  form  of  it.  In  other  words,  it  is  prob- 
ably true  that  the  vast  majority  of  people  who 
are  attacked  by  this  organism  simply  get  colds 
as  a  consequence,  and  only  now  and  then  does  a 
person  get  meningitis  as  a  result.  This  ex- 
plains why  the  disease  does  not  ordinarily  ap- 
pear contagious. 

The  facts  above  stated  are  of  much  impor- 
tance in  combating  the  spread  of  this  disease. 
People  who  are  exposed  to  those  having  menin- 
gitis should  be  exceedingly  careful  not  to  get 


SEVEN  AVOIDABLE  DISEASES     211 

upon  their  persons  any  of  the  secretions  that 
come  from  the  patient,  and  during  periods  of 
epidemics  those  who  observe  a  bad  cold  coming 
on  should  promptly  consult  their  physicians, 
and  do  everything  to  prevent  the  development 
of  all  catarrhal  conditions  in  their  noses. 

During  epidemics  persons  with  colds  should 
be  very  careful  not  to  allow  other  people  to 
become  infected  from  them.  As  cold  and  wet 
are  undoubtedly  predisposing  causes  to  colds 
it  is  well  for  everyone  to  shun  such  exposure 
during  periods  when  meningitis  is  prevalent; 
debilitating  influences,  such  as  alcoholic  excess 
and  lack  of  sleep,  should  also  be  avoided. 

HYDKOPHOBIA. 

This  disease,  as  it  occurs  in  man,  is  practically 
always  conveyed  by  the  bite  of  some  animal, 
the  dog  being  the  usual  offender.  The  poison  is 
present  in  the  saliva  of  the  diseased  animal 
and  is  transmitted  through  wounds  made  by  its 
bite. 

As  observed  in  the  dog,  there  are  two  types 
of  the  disease, — one  the  *' furious, ''  the  other 
the  *  ^  paralytic. " 


212  HEALTH  ON  TPIE  FAKM 

In  the  furious  type  the  animal  first  appears  to 
be  restless  and  somewhat  excited.  He  seeks  dark 
places  and  apparently  prefers  to  be  by  himself.  In 
this  stage  of  the  disease  the  dog's  appetite  is  good 
and  may  be  excessive ;  he  responds  to  orders  although 
his  attention  can  be  attracted  only  for  a  moment  at 
a  time.  As  the  malady  progresses  the  animal  be- 
comes more  and  more  restless,  and  develops  a  desire 
to  tear  those  things  about  him  into  pieces.  There 
is  described  a  peculiar  bark  at  this  stage  of  the  dis- 
ease; instead  of  ending  as  it  ordinarily  does,  it  is 
prolonged  and  terminates  in  a  higher  pitched  note 
simulating  a  cry.  This  is  supposed  to  be  very  char- 
acteristic at  this  stage  of  the  affection.  The  appe- 
tite gradually  diminishes,  food  is  refused,  and  swal- 
lowing becomes  difficult.  As  the  symptoms  grad- 
ually progress  the  dog  shows  signs  of  delirium  and 
begins  to  wander.  As  a  rule,  he  goes  about  with  his 
tail  hung,  mouth  wide  open,  and  with  a  wild  look  in 
his  eyes,  biting  as  he  goes,  anything  that  happens  to 
be  directly  in  his  path;  seldom  does  he  turn  aside 
to  disturb  anything  or  anybody.  In  the  later  stages 
of  the  disease  paralysis  generally  develops,  beginning 
in  the  hind  legs  and  soon  involving  the  body.  If 
the  animal  be  now  carefully  observed  it  will  be  seen 
that  he  cannot  swallow.  There  is  no  dread  of  water, 
as  the  name  ''hydrophobia"  implies,  and  as  is  com- 
monly thought,  the  animal  often  attempting  to  drink, 
but  owing  to  the  paralysis  of  the  muscles  of  the 
throat  this  is  impossible.  Inability  then  to  swallow 
either  water  or  solid  food  is  one  of  the  surest  and 


SEVEN  AVOIDABLE  DISEASES     213 

most  reliable  signs  of  rabies.  Weakness  becomes  very- 
marked,  and  the  animal  finally  lies  down  in  a  stupor 
and  dies.  The  entire  course  of  this  type  may  last 
from  six  to  ten  days ;  generally  it  is  four  or  five. 

The  paralytic  type  of  the  disease  occurs  in  fifteen 
or  twenty  per  cent,  of  the  cases.  The  onset  is,  as  a 
rule,  the  same  as  that  observed  in  the  furious  type. 
Instead,  however,  of  the  dog  beginning  to  wander, 
as  previously  mentioned,  the  animal  becomes  para- 
lyzed, the  paralysis  first  affecting  the  muscles  of 
the  jaw,  later  of  the  tongue.  As  is  the  case  in  the 
furious  type  of  the  disease,  the  animal  loses  the  power 
to  swallow  both  solids  and  liquids,  but  has  no  fear 
of  water.  The  mouth  remains  wide  open,  the  tongue 
protruding,  and  an  abundant  amount  of  thick  saliva 
exudes.  The  animal  remains  quiet,  does  not  attempt 
to  bite  any  animal  or  individual.  Death  occurs  on 
the  second  or  third  day  of  the  disease. 

Precautions, — When  an  individual  is  bitten 
by  an  animal  either  supposed  or  known  to  be 
rabid,  the  would  should  be  immediately  cauter- 
ized with  some  caustic,  preferably  concentrated 
nitric  acid.  This  should  be  applied  without 
fear  because  it  is  safer  to  use  too  much  than 
too  little.  In  case  this  is  not  available  any 
strong  caustic  may  be  used.  Punctured  wounds 
should  be  laid  open  with  a  knife  and  the  surfaces 
freely  cauterized.    It  should  not  be  forgotten 


214  HEALTH  ON  THE  FARM 

that  the  slightest  scratch  from  the  tooth  of  a 
rabid  animal  may  lead  to  the  development  of 
hydrophobia  in  man,  and  it  therefore  behooves 
all  persons  bitten  by  dogs  to  take  every  pre- 
caution possible.  Even  though  the  animal  at 
the  time  may  appear  to  be  healthy,  some  strong 
antiseptic  should  be  applied  to  the  wound, 
and  the  animal  carefully  watched  until  all  pos- 
sibility of  his  having  the  disease  has  passed. 
Many  persons  have  died  from  slight  wounds 
inflicted  by  animals  appearing  at  the  time  to 
be  perfectly  well. 

Attention  should  also  be  directed  to  the  fact 
that  wounds  where  the  teeth  of  the  animal  pass 
through  the  clothing  are  not  so  dangerous  as 
those  where  no  such  protection  intervenes. 
Bites  about  the  face  and  head  are  much  more 
frequently  followed  by  rabies  than  those  in- 
flicted on  the  extremities,  and,  of  course,  where 
wounds  are  deep  the  chances  of  infection  are 
much  greater ;  where  injuries  of  the  latter  kind 
are  inflicted  it  is  practically  out  of  the  question 
to  thoroughly  cauterize  them,  and  the  patient 
should  immediately  receive  the  Pasteur  treat- 
ment.    It  is  probable  that  if  thorough  cauteriza- 


SEVEN  AVOIDABLE  DISEASES     215 

tion  be  not  done  within  five  minutes  that  it  can- 
not be  relied  on  to  prevent  the  development  of 
the  disease;  where  there  is  any  doubt  the  only- 
safety  lies  in  the  Pasteur  treatment.  Where 
a  person  is  bitten  by  a  dog  supposed  to  be  rabid 
the  animal  should  be  caught,  if  possible,  and 
kept  carefully  isolated  for  at  least  ten  days; 
should  it  appear  well  after  the  expiration  of 
this  period  no  fear  need  be  felt  as  to  the  results 
of  its  bite,  but  if  it  should  die  the  head  should 
be  cut  off,  packed  in  ice,  and  sent  to  some 
laboratory  for  examination. 

Under  no  condition  should  the  animal  he 
killed,  as  the  best  possible  proof  of  the  harmless- 
ness  of  its  bite  would  lie  in  its  continuing  to  live. 

Treatment, — Since  the  epoch-making  re- 
searches of  Pasteur,  laboratories  have  been  in- 
stalled in  various  parts  of  the  world  for  the 
purpose  of  making  a  vaccine  by  means  of  which 
it  is  possible,  by  gradual  immunization,  to  pre- 
vent the  development  of  hydrophobia  in  persons 
bitten  by  rabid  dogs.  This  is  done  by  a  series 
of  injections  of  a  weak  virus  prepared  accord- 
ing to  the  directions  of  Pasteur.  It  should  al- 
ways be  remembered  that  no  harm  can  come 


216  HEALTH  ON  THE  FARM 

from  the  treatment  ivhetlier  the  patient  was  bit- 
ten by  a  rabid  dog  or  noty  and  that  in  all  cases 
of  doubt  no  hesitation  should  be  felt  in  resorting 
to  it. 


CHAPTER  XIII 

HYGIENE  OF  THE  SICK  ROOM 

Far  too  little  attention  is  generally  accorded 
to  tlie  proper  care  of  the  sick, — the  prevailing 
opinion  being  that  the  royal  road  to  recovery 
under  the  circumstances  is  opened  up  only 
through  the  taking  of  drugs,  and  that  provided 
the  appropriate  ones  be  given  in  sufficient  quan- 
tities recovery  will  result.  No  greater  mistake 
is  possible.  As  a  matter  of  fact,  there  are  very 
few  diseases  for  which  we  have  medicines  that 
act  in  a  specific  manner,  and  far  more  is  usu- 
ally to  be  hoped  for  from  good  nursing.  For- 
tunately the  general  public  is  beginning  to  rec- 
ognize the  truth  of  the  statements  just  made. 
It  has  only  been  a  short  time  since  the  trained 
nurse  was  unknown  except  in  the  larger  med- 
ical centres,  but  now  her  presence  and  benefi- 
cent influence  is  being  felt  from  one  end  of  the 
land  to  the  other,  and  her  importance  is  des- 
tined to  increase  with  the  onward  march  of 

217 


218  HEALTH  ON  THE  FAEM 

time;  she  is  undoubtedly  the  greatest  advance 
that  we  have  made  in  medicine  during  the  last 
decade. 

Where  persons  are  ill  they  should  always  be 
attended  by  a  trained  nurse  if  possible,  but  if 
this  is  out  of  the  question  a  few  suggestions  as 
to  the  sick  room  and  its  hygiene  should  certainly 
not  be  omitted  from  any  book  dealing  with  rural 
sanitation. 

Ventilation  and  Warmth, — The  sick  room  if 
possible  should  be  located  on  the  sunny  side 
of  the  house,  and  should  have  fire  in  a  fire-place 
if  the  weather  be  cold.  It  is  of  the  utmost  con- 
sequence that  the  room  have  windows  and  doors 
by  means  of  which  it  can  be  at  all  times  thor- 
oughly ventilated.  At  all  seasons  of  the  year  a 
room  on  the  lowest  floor  of  the  house  is  more 
satisfactory,  since  it  is  warmer  in  the  winter 
and  cooler  in  the  summer.  The  room  should 
not  be  uncomfortably  cold,  though  it  is  much 
better  to  have  the  temperature  too  low  than  to 
have  the  air  stuffy.  In  most  diseases  ventila- 
tion is  of  supreme  importance,  and  should  be 
secured  at  any  cost.  Where,  however,  it  is 
compatible  with  thorough  ventilation,  a  temper- 


HYGIENE  OF  THE  SICK  EOOM     219 

ature  of  about  70°  F.  is  generally  considered 
most  desirable. 

Before  a  patient  is  moved  into  a  room  all 
superfluous  furniture  should  be  taken  out,  par- 
ticularly carpets  and  hangings  of  all  kinds.  It 
is  likewise  of  the  utmost  importance  that  all 
insects,  particularly  flies,  be  excluded  by  proper 
screening. 

The  patient's  bed  should  be  narrow,  and  a 
mattress  is  much  to  be  preferred  to  a  feather 
bed.  The  mattress  should  be  protected  by  a 
rubber  sheet  or  newspaper  pads;  oil-cloth 
cracks  and  wrinkles  too  badly  to  be  of  service 
for  this  purpose.  The  rubber  sheet  should  of 
course  be  kept  under  the  sheet  nearest  the  mat- 
tress. The  cover  should  consist  of  a  sheet 
which  is  long  enough  to  fold  back  at  the  head 
over  the  other  covering  for  some  distance,  and 
blankets  should  be  used  for  warmth  in  prefer- 
ence to  quilts.  The  bed  should  be  kept  scrupu- 
lously clean,  and  the  linen  and  covering  should 
be  removed  when  soiled.  The  nurse  should  see 
to  it  that  bread-crumbs  do  not  remain  in  the 
bed. 

In  removing  soiled  bed-clothes  the  following 


220  HEALTH  ON  THE  FAEM 

plan  is  the  one  usually  adopted.  The  patient 
is  moved  to  one  side  of  the  bed  as  near  the  edge 
as  possible,  and  the  sheet  beneath  him  loosened 
at  the  head  and  the  foot  and  on  the  opposite 
side ;  it  is  then  rolled  up  toward  the  patient  and 
pushed  well  up  under  him,  leaving  the  side  of 
the  bed  opposite  to  that  upon  which  he  is  lying 
bare;  upon  this  the  new  sheet  is  placed,  which 
is  then  tucked  under  the  edges  of  the  mattress, 
and  the  patient  rolls  or  is  pulled  back  over  on  it. 
The  soiled  sheet  is  then  removed  and  the  edges 
of  the  fresh  one  pulled  over  the  portions  of  the 
bed  still  uncovered,  and  secured  in  the  usual 
way. 

General  Precautions, — The  room  should  also 
be  kept  scrupulously  clean;  all  sweepings 
should  be  burned.  Soiled  linen  and  all  excre- 
tions from  the  patient  should  be  promptly  re- 
moved, and  if  the  latter  need  not  be  preserved 
for  the  inspection  of  the  physician,  should  be  at 
once  disinfected  and  properly  disposed  of. 
Milk  and  other  food  should  not  be  left  in  the 
sick  room ;  and  soiled  glasses  and  dishes  should 
be  removed  and  washed  at  once  in  boilins:  water. 


HYGIENE  OF  THE  SICK  EOOM     221 

Persons  who  are  ill  should  not  be  allowed  to 
have  company.  There  is  nothing  more  impor- 
tant in  connection  with  the  looking  after  pa- 
tients with  infections  diseases  than  this  precau- 
tion. The  writer  has  often  seen  in  the  country 
districts  patients  with  typhoid  fever  and  other 
infectious  diseases  surrounded  by  the  neighbors 
from  miles  around, — the  entire  company  often 
eating  and  drinking  in  the  room  occupied  by  the 
afflicted  person.  The  strain  that  results  on  the 
patient  from  a  practice  of  this  kind  might  well 
in  many  cases  have  fatal  consequences,  and 
there  is  no  question  whatever  that  many  dis- 
eases, particularly  typhoid  fever,  are  scattered 
in  this  way  from  house  to  house  and  from  one 
community  to  another. 

The  diet  should  be  given  regularly  and  should 
consist  strictly  of  only  such  things  as  are  al- 
lowed by  the  physician. 

All  medicines  should  be  given  absolutely  ac- 
cording to  directions,  as  otherwise  having  a  doc- 
tor is  worse  than  useless. 

All  patients  should  have  a  daily  bath,  special 
attention  being  given  to  their  hair,  teeth,  mouth 


222  HEALTH  ON  THE  FAEM 

and  nails.  In  many  cases  it  is  necessary  to 
wash  the  patient  ^s  mouth  frequently  with  some 
antiseptic  wash.  This  should  only  be  done  on 
the  expressed  instructions  of  the  doctor. 


CHAPTEE  XIV 
EMERGENCIES  AND  ACCIDENTS 

Few  things  are  of  greater  importance,  and 
nothing  is  more  neglected  than  instructing 
school-children  how  to  act  in  emergencies. 
Particularly  is  such  knowledge  of  value  in  the 
country.  In  cities  the  need  of  understanding 
matters  of  this  kind  is  not  so  great,  since  it  is 
usually  possible  to  secure  at  short  notice  some 
one  capable  of  dealing  with^  any  situation  that 
may  arise.  Children  very  quickly  grasp  knowl- 
edge of  this  character,  and  opportunities  fre- 
quently offer  for  an  actual  demonstration  of 
the  proper  remedies  in  the  case  of  accidents. 
"When  the  instructor  speaks  of  cuts  and  bums 
they  at  once  understand  what  is  meant. 

The  most  serious  result  of  our  neglect  in 
this  particular  is  that  our  children  pass  through 
life  with  the  most  meagre  knowledge  of  the 
proper  way  in  which  to  meet  accidents  of  all 
sorts,  for  where  they  are  not  taught  during 

223 


224  HEALTH  ON  THE  FAEM 

their  school  days  they,  for  the  most  part,  re- 
main ignorant  of  matters  of  this  kind  through- 
out their  maturer  years.  It  is  much  to  be  hoped 
— though  this  is  somewhat  of  a  digression — 
that  the  old  unscientific  and  senseless  system  of 
teaching,  which  persists  even  in  the  present 
time  to  a  considerable  degree,  may  in  the  future 
give  way  to  a  more  rational  and  practical  plan 
of  instruction — one  that  will  deal  with  percep- 
tible needs  rather  than  abstractions. 

The  most  common  emergencies  will  now  be 
taken  up  and  considered  in  detail. 

Drowning. — The  subject  of  drowning  is  one 
of  especial  interest  in  rural  districts,  since  it 
is  here  that  accidents  of  this  kind  are  most  apt 
to  occur,  and  skilled  attention  is  most  difficult 
to  obtain.  It  is  of  the  utmost  importance  to 
remember  that  people  may  be  resuscitated  after 
having  been  under  the  water  for  considerable 
periods  of  time,  and  we  should,  therefore,  look 
upon  no  ordinary  cases  as  hopeless  until  the 
proper  restorative  measures  have  failed. 

On  removing  the  body  from  the  water  we 
should  not  waste  time  by  attempting  to  drain 
the   water   from   the   victim  ^s   mouth,    as    the 


EMEEGENCIES  AND  ACCIDENTS     225 

amount  of  this  substance  that  enters  the  air- 
passages  under  such  circumstances  is  so  trifling 
that  it  may  be  entirely  disregarded.  The 
drowned  person  should  be  placed  face  down 
upon  the  ground  with  the  head  slightly  turned 
to  the  left,  and  we  should  begin  at  once  with 
artificial  respiration. 

Artificial  Respiration. — This  is  accomplished 
by  the  operator  kneeling  between  the  separated 
legs  of  the  patient  and  placing  his  hands  on  the 
small  of  his  back,  the  thumbs  nearly  meeting  at 
the  middle  of  the  spine,  and  the  other  fingers 
spread  out  over  the  lower  portion  of  the  chest; 
the  operator  then  sways  his  body  downward 
and  forward  slowly,  counting  three  during  the 
movement,  then  quickly  swinging  backward  re- 
leasing the  pressure  on  the  patient's  chest; 
again  count  three  and  repeat  the  original  move- 
ment. The  pressure  should  be  brought  to  bear 
from  twelve  to  fourteen  times  a  minute,  and 
the  movement  should  be  kept  up  until  the  pa- 
tient begins  to  show  evidences  of  being  restored, 
or  until  it  is  quite  evident  that  life  is  extinct. 

This  system  of  artificial  respiration  was  orig- 
inated by  Professor  Schafer,  as  the  head  of  a 


226  HEALTH  ON  THE  FAEM 

commission  appointed  by  the  British  Govern- 
ment, and  is  now  universally  regarded  as  being 
by  far  the  most  satisfactory  of  all  such  methods. 

In  the  accompanying  figures  are  shown  the 
positions  assumed  by  the  patient  and  operator 
while  carrying  on  artificial  respiration. 

It  should  be  remembered  that  the  victims  of 
accidents  of  this  kind  suffer  considerably  from 
lowering  of  the  temperature  of  the  body  as  a 
consequence  of  the  long  exposure  to  water,  and 
we  should,  therefore,  also  direct  our  attention 
toward  bringing  about  an  inunediate  reaction 
by  means  of  warm  blankets  and  hot  bottles,  and 
by  vigorous  rubbing  of  the  patient's  body. 

Danger  from  Wounds. — Wounds  may  be  pro- 
duced by  a  great  variety  of  objects,  but  chiefly, 
of  course,  by  cutting  instruments.  Where  they 
are  caused  by  duller  objects,  producing  more  or 
less  tearing  and  bruising  of  the  tissues,  they 
are  more  apt  to  be  followed  by  infection  with 
disease-producing  germs  than  where  smoothly 
cut,  and  consequently  require  greater  care  in 
treatment.  Germs  sufficient  to  produce  death 
may  be  introduced  into  the  body  by  the  most 
mmuie  wound;  it  is  for  example  well  known 


EMEEGENCIES  AND  ACCIDENTS     227 

that  fatal  consequences  have  resulted  from  the 
bites  of  various  insects,  and  the  writer  has  per- 
sonally seen  a  case  where  a  pin-prick  was  fol- 
lowed by  lockjaw  and  death.  Such  facts  teach 
us  that  we  should  be  careful  in  avoiding  wounds 
of  all  kinds,  and,  that  after  they  have  been  re- 
ceived, they  deserve  attention,  however  insig- 
nificant they  may  appear  to  be. 

Wounds  resulting  from  objects  more  or  less  covered 
with  dirt  are  particularly  dangerous,  since  under 
such  circumstances  the  germs  of  lockjaw  are  apt  to 
be  introduced  into  the  body,  and  fatal  consequences 
not  uncommonly  ensue.  It  is  astonishing  how  fre- 
quently the  disease  just  referred  to  follows  where  a 
bare-footed  child  sticks  a  dirty  splinter  or  a  rusty 
nail  into  its  foot,  and  it  cannot  be  too  strongly  urged 
that  it  is  the  duty  of  the  parent  in  such  instances 
to  call  in  a  competent  physician  at  once.  The  rea- 
son that  injuries  of  this  kind  are  so  apt  to  be  fol- 
lowed by  lockjaw  is  that  the  germ  that  produces  the 
disease  lives  practically  everywhere  in  the  earth — 
being  especially  common  in  the  rich  soil  of  gardens 
and  other  highly  fertilized  earths;  and  the  germs 
are  so  minute  that  thousands  of  them  might  be  pres- 
ent on  the  point  of  a  pin  without  being  visible  to 
the  naked  eye.  The  bacilli  of  lockjaw  do  not  grow 
at  all  where  exposed  freely  to  the  oxygen  of  the 
air,  and  as  a  consequence  of  this  fact  we  rarely  see 
the  disease  that  they  produce  developing  after  slight 


228  HEALTH  ON  THE  FAEM 

superficial  wounds ;  much  more  commonly  the  malady 
results  from  a  wound  made  by  some  penetrating  ob- 
ject, such  as  a  splinter  of  wood,  a  nail,  or  a  pin. 

The  lesson  that  these  facts  teach  is  that  where 
wounds  are  small  and  deep  it  is  the  part  of  wisdom 
to  cut  them  open  freely  in  order  that  they  may  be 
cleansed  as  far  as  is  possible,  and  at  the  same  time 
allow  the  air  to  obtain  free  access  to  their  deepest 
portions;  a  wound  of  this  kind  should  not  be  sewn 
up,  but  should  be  left  open  and  allowed  gradually 
to  heal  up. 

The  reason  why  lockjaw  so  frequently  follows 
wounds  from  the  premature  explosion  of  fireworks 
is  that  the  paper  used  in  fire  crackers,  etc.,  often 
contains  the  germs  of  the  disease  and  is  driven 
deeply  into  the  tissues.  In  view  of  the  very  con- 
siderable mortality  that  yearly  occurs  among  the 
children  of  this  country  it  seems  incomprehensible 
that  our  legislatures — which  commonly  exhibit  such 
an  uncontrollable  desire  to  regulate  their  neighbors 
in  every  possible  way — should  not  long  ago  have 
placed  the  ban  on  fireworks  of  all  kinds. 

Treatment  of  Wounds. — ^^The  treatment  of 
wounds  necessarily  depends  to  a  considerable 
extent  on  their  character  and  general  severity: 
there  are  certain  practices,  however,  that  apply 
in  all  cases,  and  should,  therefore,  be  resorted 
to  wherever  injuries  of  this  kind  occur.  Where 
the  wound  is  superficial  the  bleeding  is  as  a 


EMERGENCIES  AND  ACCIDENTS     229 

rule  trifling  in  character,  and  very  quickly  stops 
of  its  own  accord.  In  other  cases,  particularly 
where  deep,  larger  blood-vessels  may  be  sev- 
ered, and  if  they  be  of  any  considerable  size, 
the  hemorrhage  will  not  cease  until  the  subject 
becomes  exceedingly  weak,  and  in  some  in- 
stances the  bleeding  will  go  on  until  death  re- 
sults. Where  bleeding  is  profuse,  it  may  gen- 
erally be  assumed  that  one  of  the  larger  vessels 
has  been  cut,  and  under  such  circumstances  it 
should  be  compressed  until  skilled  assistance 
arrives.  There  is  a  popular  but  very  erroneous 
impression  that  arteries  can  only  be  stopped  by 
tying;  as  a  matter  of  fact  any  one  possesses 
sufficient  strength  in  the  fingers  to  pinch  them 
enough  to  stop  the  hemorrhage.  If  possible, 
the  operator  should  get  his  finger  down  into  the 
wound,  after  which  he  can  quickly  discover  the 
exact  point  where  pressure  stops  the  bleeding. 
One  who  is  unaccustomed  to  surgical  practices 
would,  of  course,  hesitate  at  doing  this,  but  it 
cannot  be  too  strongly  urged  that  a  procedure 
of  this  character  produces  little  or  no  pain  after 
the  finger  in  first  introduced,  and  that  no  one 
should  be  deterred  by  foolish  squeamishness 


230  HEALTH  ON  THE  FARM 

from  immediately  doing  that  which  in  many  in- 
stances can  only  save  the  life  of  the  victim. 

Where  arteries  are  evidently  bleeding — which  may 
be  inferred  from  the  spurting  character  of  the  hem- 
orrhage— a  tight  bandage  above  the  seat  of  the  wound, 
if  on  one  of  the  extremities,  will  often  be  followed 
by  a  cessation  of  the  bleeding,  and  where  only  small 
vessels  are  cut,  a  bandage  tightly  applied  over  the 
wound  itself  may  accomplish  a  similar  result.  Un- 
der such  circumstances  the  reader  should  be  warned 
that  it  is  not  safe  to  leave  a  limb  tightly  bandaged 
in  this  way  for  any  considerable  length  of  time,  as 
complete  death  of  the  part  below  may  result.  "Where 
then  a  ligature  is  placed  above  or  over  a  wound,  it 
should  be  loosened  cautiously  every  twenty  or  thirty 
minutes,  and  should  be  left  off  for  a  time.  If  the 
wounded  artery  begins  to  bleed,  one  should  resort  to 
local  pressure  upon  it  with  the  finger  for  five  or  ten 
minutes,  after  which  the  bandage  may  again  be  ap- 
plied. 

As  soon  as  all  bleeding  has  ceased,  the  womid 
should  be  thoroughly  washed  out  by  means  of 
water  that  has  been  boiled  and  allowed  to  cool ; 
the  operation  may  be  greatly  assisted  by  using 
a  rag  or  a  piece  of  cotton  that  was  boiled  in  the 
water.  If  there  be  grease  or  other  dirt  that 
does  not  readily  come  away  soap  may  be  freely 
used. 


EMEEGENCIES  AND  ACCIDENTS     231 

After  the  wound  has  been  thoroughly- 
cleansed,  some  sort  of  antiseptic  had  better  be 
applied.  Unquestionably  the  best  of  all  of 
these  is  tincture  of  iodine,  a  small  amount  of 
which  should  be  poured  directly  into  the  wound.. 
A  saturated  solution  of  carbolic  acid  in  water 
is  also  a  fairly  good  disinfectant,  and  may  be 
employed  where  the  tincture  of  iodine  cannot 
be  obtained.  A  solution  of  corrosive  sublimate 
in  water — one  part  of  the  former  to  one  thou- 
sand parts  of  the  latter— is  much  used  as  an 
antiseptic  by  surgeons,  but  when  placed  directly 
in  wounds  has  a  tendency  to  cause  much  irrita- 
tion, and  is  by  no  means  so  efficient  as  either  of 
the  disinfectants  just  referred  to.  In  the 
country  it  is  an  old  custom  to  use  turpentine, 
or  resins  from  several  different  species  of 
pines;  these  are  fairly  efficient  antiseptics,  and 
should  be  employed  where  it  is  impossible  to 
obtain  those  that  are  better.  It  should  always 
be  remembered  that  thorough  washing  out 
with  boiled  water  and  soap  is  in  itself  a  pro- 
cedure that  will  remove  a  considerable  pro- 
portion of  any  germs  that  may  have  got  into 


232  HEALTH  ON  THE  FAEM 

the  wound,  and  that  if  carefully  done,  it  is  al- 
most as  efficient  as  the  hest  antiseptic. 

After  the  wound  has  been  thoroughly 
cleansed  by  water  and  antiseptics,  it  should 
then  be  bandaged  with  a  cloth  that  has  been 
previously  boiled  and  dried,  if  no  regular  surgi- 
cal dressing  is  at  hand.  Every  precaution 
should  then  be  taken  to  prevent  it  being  re- 
opened. Collodion  is  sometimes  used  over 
small  wounds,  and  is  quite  efficient  in  that  it 
forms  a  coating  over  any  surface  upon  which 
it  is  placed  that  is  impermeable  to  both  air 
and  water.  Small  wounds  that  have  been 
thoroughly  cleansed  and  disinfected  with  tinc- 
ture of  iodine  may  be  safely  and  satisfactorily 
closed  by  means  of  the  substance  just 
mentioned,  but  it  should  never  be  forgotten  that 
the  germ  of  lockjaw — which  is  the  one,  ordi- 
narily, most  to  be  dreaded  in  such  injuries — 
lives  and  grows  best  in  the  absence  of  the 
oxygen  of  the  air,  and  that  a  covering  of  col- 
lodion would  materially  assist  in  the  develop- 
ment of  this  dreadful  disease. 

In  those  instances  where  pus  forms  in 
wounds,  they  should  be  at  once  reopened  and 


EMERGENCIES  AND  ACCIDENTS     233 

allowed  to  drain.  It  very  often  follows  after 
cuts — particularly  if  they  be  not  properly 
cleansed — that  a  scab  forms  on  the  outside, 
holding  beneath  a  greater  or  less  amount  of  pus. 
The  presence  of  the  latter  can  generally  be  in- 
ferred by  a  wound  presenting  a  red  and  angry 
appearance  around  its  edges,  and  from  swell- 
ing and  pain.  As  soon  as  such  a  condition  is 
observed,  the  scab  should  be  thoroughly  soaked 
in  water  and  removed,  and  it  is  then  necessary 
that  the  wound  be  kept  open  and  allowed  to 
drain  freely  until  it  heals  up  from  the  bottom. 
A  failure  to  observe  precautions  of  this  kind 
may  result  in  blood-poisoning,  and  finally  even 
in  death.  After  a  wound  begins  to  suppurate 
it  does  little  good  to  put  antiseptics  into  it, 
as  they  cause  considerable  irritation,  and  under 
no  circumstances  do  they  put  an  end  to  the  pus 
formation.  Open  drainage  of  the  wound,  and 
keeping  up  the  general  health  of  the  patient, 
are  the  only  means  that  we  possess  of  suc- 
cessfully combating  conditions  of  this  kind. 

Inasmuch  as  we  possess  an  antitoxin  that  un- 
questionably has  the  power  of  preventing  lock- 
jaw, if  given  sufficiently  early,  it  is  the  part  of 


234  HEALTH  ON  THE  FAEM 

wisdom  to  administer  at  once  a  sufficient  dose 
of  this  substance  to  any  child  who  has  received 
a  penetrating  wound  from  some  dirty  object,  or 
from  the  explosion  of  fire-crackers.  Statistics 
show  that  under  such  circumstances  lockjaw 
may  be  prevented  in  almost  all  cases.  If  we 
wait  until  the  disease  develops,  the  antitoxin  is 
of  no  value. 

Care  of  Sprains. — The  seriousness  of  sprains 
is  very  generally  underestimated,  and  as  a  con- 
sequence many  persons  go  through  life  with 
ankles  that  are  abnormally  weak,  and  even 
painful  in  bad  weather,  and  in  which  there  is  a 
tendency  to  swell  and  become  exceedingly 
troublesome  after  a  slight  wrench.  In  all  true 
sprains  there  is  more  or  less  actual  tearing  of 
the  ligaments  that  bind  the  joint  together,  and, 
if  the  injury  be  not  properly  treated  and  the 
joint  thoroughly  supported,  complete  recovery 
in  many  instances  never  takes  place. 

As  soon  as  a  sprain  occurs  the  injured  joint 
should  be  immersed  in  water  just  as  warm  as 
can  be  borne,  and  hot  water  should  be  from 
time  to  time  added  in  order  to  keep  the  tempera- 
ture sufficiently  high.     The  bath  should  be  con- 


EMEEGENCIES  AND  ACCIDENTS     235 

tinued  for  several  hours — the  longer  the  better. 
Thus  the  pain  and  swelling  will  be  greatly  re- 
duced, and  the  tenderness  which,  in  the  begin- 
ning, is  so  excruciating,  will  largely  disappear. 
The  next  step  is  to  properly  support  the  injured 
parts  in  order  that  ujinecessary  movement  may 
be  prevented,  thus  avoiding  further  tearing  of 
the  ligaments.  This  may  be  accomplished  by 
means  of  various  splints — the  most  popular  be- 
ing those  made  of  plaster  of  Paris,  or  silicate  of 
sodium,  either  of  which  will  require  the  serv- 
ices of  a  physician  in  order  to  have  them 
properly  applied. 

Within  recent  years  a  treatment  has  come  much 
into  vogue,  which  is  exceedingly  satisfactory,  and 
has  the  advantage  that  it  does  not  require  the  service 
of  an  expert  in  order  to  have  it  properly  carried  out. 
This  consists  in  the  application  of  strips  of  adhesive 
plaster  to  the  skin  over  the  seat  of  the  injury  and 
for  some  distance  both  above  and  below  the  joint 
affected.  Ordinary  sticking-plaster  is  not  the  best 
for  this  purpose,  though  in  an  emergency  it  might 
be  used;  much  better  is  the  so-called  mole-skin  plas- 
ter, which  is  much  thicker,  and  does  not  require 
moistening  before  being  applied.  The  plaster  should 
be  torn  into  strips  about  three-fourths  of  an  inch 
wide  and  twelve  to  eighteen  inches  long.     Where  the 


236  HEALTH  ON  THE  FAEM 

ankle  is  the  seat  of  the  trouble,  a  strip  is  firmly  ap- 
plied to  the  back  of  the  foot,  beginning  just  behind 
the  toes,  and  is  brought  around  the  ankle  and  car- 
ried up  on  to  the  calf  of  the  leg — thus  partially 
winding  the  plaster  around  the  leg.  The  first  strip 
having  been  applied,  another  is  put  on  in  a  similar 
way,  the  edges  of  the  latter  overlapping  those  of 
the  former.  This  is  continued  until  one  side  of  the 
ankle  is  fairly  well  covered,  after  which  we  may 
begin  operations  on  the  opposite  side,  carrying  the 
strips  around  the  leg  in  such  a  way  as  to  meet  and 
overlap  those  first  put  on.  This  process  is  continued 
until  the  entire  joint  is  completely  covered  with  the 
plaster.  It  is  of  the  utmost  importance  that  the 
foot  be  put  in  a  natural  position  before  we  begin  to 
apply  the  plaster,  as,  otherwise,  it  will  be  left  in  a 
constrained  and  uncomfortable  position,  which  will 
do  away  largely  with  the  good  effects  of  the  splint. 
Where  carried  out  in  the  proper  way  it  is  in  the 
highest  degree  astonishing  to  see  how  perfectly  the 
joint  is  supported,  with  the  effect  that  the  use  of 
the  injured  limb  may  be  immediately  resumed.  The 
writer  recalls  having  seen  a  young  lady  with  a  fright- 
ful sprain,  who  could  not  bear  to  touch  her  foot  to 
the  floor,  improve  to  such  an  extent  under  the  treat- 
ment as  outlined  that  she  was  able  to  go  to  a  ball 
and  dance  through  the  evening  on  the  day  the  in- 
jury occurred. 

Not  only  does  the  immediate  resuming  of  the 
use  of  an  injured  limb,  when  treated  in  this 


EMERGENCIES  AND  ACCIDENTS     237 

way,  appear  not  to  be  injurious,  but  the  ulti- 
mate recovery  seems  actually  hastened.  After 
a  day  or  so  it  is  well  to  remove  the  plaster  splint 
first  applied  and  put  on  another,  as  the  former 
has  by  this  time  usually  ceased  to  fit  the  in- 
jured joint — owing  to  the  diminution  in  the 
swelling.  The  splint  may  be  changed  three, 
four,  or  even  five  times,  if  deemed  necessary, 
though  two  or  three  applications  generally 
amply  suffice.  This  or  some  other  splint 
should  he  kept  on  the  injured  joint  for  at  least 
a  month  or  six  weeks,  as  otherwise  complete  re- 
covery frequently  fails  to  occur,  with  the  perma- 
nent weakening  of  the  joint  as  a  consequence. 

Of  course  it  is  always  desirable  to  have  a 
physician  apply  the  splints  for  a  sprain  where 
this  is  feasible,  but  with  a  little  care  it  may  be 
done  by  any  intelligent  person  who  will  observe 
closely  the  directions  given.  The  plaster  should 
be  put  on  moderately  tight,  but  the  utmost 
care  must  be  exercised  in  not  carrying  this  to 
an  extreme,  as  in  such  cases  serious  results 
might  ensue.  In  order  that  it  may  be  deter- 
mined as  to  whether  or  not  the  splint  is  too 
tight,  it  is  advisable  to  watch  the  patient's  toes 


238  HEALTH  ON  THE  FARM 

for  some  hours  after  the  plaster  is  put  on,  and 
should  they  be  found  to  be  very  cold,  and  par- 
ticularly should  they  begin  to  show  a  dusky  dis- 
coloration, it  is  evidence  that  the  strips  are  ex- 
erting too  much  pressure,  and  they  should  be 
at  once  removed.  Under  such  circumstances,  in 
a  half  an  hour  or  so,  the  splint  could  be  reap- 
plied with  safety. 

The  mole-skin  plaster,  which  is  used  in  mak- 
ing the  splint  just  referred  to,  may  be  obtained 
in  rolls  of  any  width  from  all  druggists ;  and  as 
the  plaster  keeps  practically  indefinitely,  it 
should  be  in  the  medicine-closet  of  everyone 
living  at  a  distance  from  skilled  medical  aid. 

After  a  sprained  ankle  the  patient  should 
wear  shoes  that  come  well  up  above  the  injured 
joint,  and  they  should  be  laced  tightly  until 
some  time  after  all  symptoms  of  trouble  have 
disappeared;  it  would  be  on  the  safe  side  to 
wear  shoes  of  this  kind  from  six  months  to  a 
year,  depending  upon  the  severity  of  the  in- 

Treating  Bruises, — Bruises  are  not  usually 
followed  by  serious  consequences  if  properly 
treated.     They  result  from  injuries  that  tear 


EMERGENCIES  AND  ACCIDENTS     239 

the  tissues  beneath  the  skin  to  such  a  degree 
that  hemorrhage  from  many  minute  blood-ves- 
sels occurs  in  the  injured  part.  In  the  course 
of  a  few  hours  they  often  present  a  truly  alarm- 
ing appearance,  being  swollen  and  greatly  dis- 
colored, but  they  are  not  as  a  rule  followed  by 
any  permanent  ill  results.  Where  bruises  are 
slight  no  treatment  of  any  kind  is  required,  as  in 
a  short  time  the  effused  blood  is  absorbed,  and 
the  part  returns  to  a  normal  condition.  Where 
more  severe  it  is  not  a  bad  practice  to  cover 
them  with  flannels  wrung  out  from  hot  water, 
the  same  being  renewed  from  time  to  time,  and 
the  applications  kept  up  for  from  six  to  twelve 
hours.  Usually  at  the  end  of  this  time  the 
soreness  and  swelling  will  have  considerably 
abated,  and  the  injured  tissues  quickly  return  to 
a  normal  condition. 

The  reader  should  he  warned  that  under  no 
circumstances  should  the  skin  he  opened,  even 
though  it  may  he  quite  ohvious  that  there  is  a 
hluish  mass  of  hlood  immediately  heneath. 
Where  this  mistake  is  made,  infection  of  the  in- 
jured tissues  with  the  germs  that  produce  pus 
inevitably  results,  and  as  a  consequence  the  pa- 


240  HEALTH  ON  THE  FAEM 

tient  suffers  with  a  discharging  wound  for  a 
considerable  period  of  time.  In  rare  cases 
germs  get  into  the  injured  parts  without  the 
skin  having  been  opened,  and  there  results 
under  such  circumstances  a  condition  which 
closely  resembles  that  of  an  ordinary  abscess. 
The  probability  that  this  undesirable  complica- 
tion has  arisen  is  shown  by  the  swelling  becom- 
ing greater  and  more  painful  some  days  after 
the  injury  has  occurred,  and  under  such  circum- 
stances a  good  physician  should  be  at  once  con- 
sulted, as  it  will  be  necessary  to  make  an  in- 
cision into  the  diseased  area. 

Soothing  Burns, — One  of  the  most  common 
and  painful  of  injuries  are  burns.  Small  super- 
ficial burns  require  no  particular  treatment. 
Where,  however,  they  are  of  sufficient  severity 
to  merit  attention,  the  simplest  and  best  of  all 
treatments  is  to  immerse  the  diseased  part  in 
cold  water,  and  here  it  should  remain  at  least 
some  hours,  or  until  competent  medical  aid  can 
be  secured.  Medical  treatment  of  injuries  of 
this  kind  is  not  particularly  satisfactory, 
though  there  are  some  drugs  that  may  be  used 
with  more  or  less  benefit.     Chief  among  them  is 


EMEEGENCIES  AND  ACCIDENTS     241 

picric  acid,  which  may  be  applied  by  means  of 
a  cloth  wrung  out  of  a  one  per  cent,  solution  of 
this  substance  in  water.  Another  treatment 
which  has  some  merit,  and  which  has  long  en- 
joyed a  certain  vogue  among  both  medical  men 
and  the  laity,  is  a  combination  of  equal  parts  of 
lime-water  with  either  olive  or  linseed  oil ;  this 
is  called  carron  oil  and  is  applied  in  the  same 
way  as  the  picric  acid  solution.  All  three  of 
the  remedies  referred  to  act  largely  by  prevent- 
ing the  access  of  air  to  the  burned  surface,  and 
they,  therefore,  may  be  replaced  by  any  bland 
and  non-poisonous  substance  which  accom- 
plishes like  results. 

Accidents  from  Heat  and  Cold. — The  climate 
of  the  United  States  is  characterized  by  ex- 
treme variations — there  being  over  almost  its 
entire  extent  during  the  winter  months  a  series 
of  ^^cold  waves,"  during  which  excessively  low 
temperatures  are  often  experienced, — particu- 
larly in  the  northern  and  western  portions  of 
the  country.  During  the  summer,  on  the  other 
hand,  we  have  almost  everywhere  periods  dur- 
ing which  the  temperature  goes  very  high — 
often   accompanied   by   excessive   atmospheric 


242  HEALTH  ON  THE  FARM 

moisture.  As  a  consequence  of  these  extremes 
in  temperature  it  could  only  be  expected  that 
we  would  often  experience  bad  effects,  so  that 
serious  illness,  and  even  death,  occasionally  re- 
sult. 

Of  the  two  extremes,  excessive  heat  is  much 
the  more  dangerous,  and  is  by  far  more  fre- 
quently followed  by  fatal  results — particularly 
in  crowded  cities.  Fortunately  for  the  dwellers 
in  rural  districts  the  precise  conditions  under 
which  excessive  heat  is  followed  by  serious  con- 
sequences are  not  so  frequently  encountered  as 
in  the  more  populous  centers,  and  as  a  result 
we  find  that  serious  ill  effects  from  high  tem- 
peratures are  by  no  means  so  common  in  the 
former  as  in  the  latter.  There  are,  however, 
two  quite  well  defined  and  distinct  morbid  con- 
ditions that  are  the  result  of  high  tempera- 
tures, and  inasmuch  as  they  differ  in  their  symp- 
toms as  well  as  in  their  treatment,  it  will  be 
necessary  to  consider  them  separately. 

Sunstroke, — Sunstroke  is  characterized  by  a 
rapid  onset,  the  patient  usually  complaining  of 
an  uncomfortable  sense  of  burning  heat  and  a 
feeling  of  dizziness  and  depression.     Nausea, 


EMERGENCIES  AND  ACCIDENTS     243 

vomiting,  and  diarrhoea  are  common,  frequently 
an  intense  headache,  and  sooner  or  later  a  mut- 
tering delirium.  The  patient's  skin  is  dry  and 
hot,  the  face  is  flushed,  and  the  eyes  suffused, 
and  a  thermometer  will  show  a  bodily  tempera- 
ture of  from  105°  to  110°  or  even  112°  F.  In 
fatal  cases  it  is  usually  some  hours  before  the 
patient  dies,  though  sometimes  he  succumbs 
almost  instantly. 

When  attacked,  the  patient  should  at  once  be 
removed  to  some  shady  place,  and  should  be 
held  in  a  sitting  posture  against  any  suitable 
object  that  may  be  at  hand.  The  clothing 
should  be  loosened  at  once,  and  every  endeavor 
should  be  directed  towards  lowering  the  tem- 
perature of  the  victim.  This  is  best  done  by 
pouring  ice-water  or  the  coolest  water  that  can 
be  secured  freely  over  the  entire  body  of  the  pa- 
tient.- This  treatment  should  be  continued  until 
the  temperature  approaches  the  normal — the 
vigor  of  the  measure  employed  gradually  de- 
creasing, as  the  patient  shows  signs  of  getting 
better.  Improvement  is  shown  by  a  gradual 
return  of  consciousness. 

Heat-Prostration, — Like  true  sunstroke,  heat- 


244  HEALTH  ON  THE  FAEM 

prostration  comes  on  with  an  extreme  sudden- 
ness. The  patient  becomes  suddenly  dizzy,  and 
sinks  to  the  ground  in  a  state  of  collapse.  The 
skin  is  pale  and  cool,  the  pulse  limp  and  weak, 
and  the  thermometer  shows  the  temperature  to 
be  somewhat  below  normal.  The  patient  should 
be  laid  on  the  ground  in  a  cool,  shady  place, 
and  stimulants  at  once  given.  By  far  the  most 
efficient  of  them  is  a  hypodermatic  injection  of 
morphine  and  atropine,  to  which  strychnine  in 
appropriate  doses  may  be  added. 

Guarding  against  Sunstroke  and  Heat-Pros- 
tration. — Excessive  heat  is  the  basis  of  both  of 
these  conditions,  but  there  are  many  contrib- 
uting causes  which  play  a  more  or  less  im- 
portant part  in  their  production.  Notwith- 
standing the  fact  that  they  are  regarded  as  be- 
ing different,  and  that  the  treatment  and  symp- 
toms of  the  two  conditions  vary  widely,  there 
can  be  no  doubt  that  certain  depressing  in- 
fluences, in  every  way  similar,  play  an  impor- 
tant part  in  their  causation. 

Foremost  among  such  influences  alcohol  claims 
first  place,  and  unquestionably  not  only  predisposes 
to  all  diseases  brought  on  by  heat,  but  lends  much 


EMERGENCIES  AND  ACCIDENTS     245 

greater  gravity  to  an  attack — the  drunkard  rarely 
recovering  from  true  sunstroke,  and  frequently  dy- 
ing from  the  much  less  dangerous  heat-prostration. 
It  is  said  that  the  latter  condition  is  particularly 
prone  to  occur  after  freely  indulging  in  beer  or  other 
malt  liquors.  Not  only  does  alcohol  predispose  to 
these  morbid  states,  but  other  influences  that  depress 
the  general  vitality  are  more  or  less  apt  to  predis- 
pose to  the  production  of  both,  such  as  loss  of  sleep, 
overwork,  worry,  excessive  eating,  and  insufficient 
food.  The  danger  is  greater  when  there  is  excessive 
moisture  in  the  air,  so  that  at  such  times  we  should 
particularly  avoid  excesses  of  all  kinds,  and  as  far  as 
possible,  keep  out  of  the  direct  rays  of  the  sun. 

Frost-hite. — ^In  the  extreme  northern  and 
northwestern  portions  of  the  United  States 
frost-bite  is  not  uncommon  in  winter.  The  part 
attacked  becomes  suddenly  bloodless,  present- 
ing much  the  appearance  of  the  skin  after 
death.  The  victim  is  usually  not  aware  of  the 
fact  as  at  first  there  is  no  pain.  As  soon  as  a 
condition  of  this  kind  is  observed, — and  in  cold 
countries  persons  are  quick  to  inform  the  vic- 
tim when  they  notice  it, — the  place  should  be 
vigorously  rubbed  with  a  piece  of  ice,  or  with  a 
handful  of  snow,  and  this  should  be  continued 
until  the  circulation  again  returns  as  evidenced 


246  HEALTH  ON  THE  FAEM 

by  the  parts  becoming  reddened.  A  rapid 
warming  of  the  affected  parts  is  not  advisable, 
the  result  being  not  unlike  that  of  a  burn. 

Chilblains, — Many  persons  suffer  during  the 
winter  from  chilblains — this  being  a  state  in 
which  more  or  less  pain  and  itching  is  pro- 
duced in  a  part  as  the  result  of  poor  circula- 
tion. Such  a  condition  is  usually  the  result  of 
a  combination  of  cold  with  the  affected  part 
being  more  or  less  compressed,  and  as  a  conse- 
quence, we  find  that  troubles  of  this  kind  are 
more  frequently  in  the  feet — particularly  where 
tight  shoes  are  worn.  The  remedy  for  troubles 
of  this  character  is  to  wear  loose-fitting  shoes, 
and  to  thoroughly  protect  the  parts  by  appro- 
priate woolen  socks.  It  is  particularly  of  im- 
portance to  change  the  socks  often,  since  as 
soon  as  they  become  moistened  with  perspira- 
tion a  tendency  to  a  recurrence  of  the  trouble 
is  very  great.  Drugs  are  of  no  particular  use 
in  conditions  of  this  kind.  Chilblains  are  more 
commonly  suffered  in  Europe  than  in  America. 
One  young  American  lady  in  Paris  acquired 
them  one  winter,  and  ** knowing  no  better,''  as 
she  told  the  writer,  cured  herself  by  *^  boiling 


EMEEGENCIES  AND  ACCIDENTS     247 

the  chilblains'' — soaking  her  feet  in  the  hot- 
test water  she  could  endure.  The  affliction  did 
not  return;  and  the  novel  recipe  was  de- 
lightedly followed  by  all  the  art-students  of 
the  neighborhood. 

Blisters, — Small  blisters  on  the  feet  are  not 
uncommon  as  the  result  of  wearing  tight,  or  ill- 
fitting  shoes.  Wherever  possible,  they  should 
be  quickly  relieved  from  all  compression,  and 
should  under  no  circumstances  be  opened. 

The  treatment  is  very  simple  and  quite  efficient, 
provided  it  be  instituted  while  the  skin  is  still  in- 
tact, and  consists  simply  in  placing  over  the  affected 
area  a  small  piece  of  mole-skin  plaster,  which  should 
extend  for  a  short  distance  out  on  the  normal  skin 
surrounding  the  blister;  the  same  sort  of  plaster 
should  here  be  used  as  was  recommended  for  sup- 
porting sprained  joints,  and  is  an  article  so  useful 
that  it  should  be  kept  in  e«^ery  house.  Where  blis- 
ters have  ruptured,  the  better  plan  is  to  apply  some 
antiseptic,  like  tincture  of  iodine,  and  after  having 
allowed  it  to  dry,  stick  on  some  plaster  as  already 
directed.  If  no  antiseptic  be  at  hand  the  plaster 
should  be  used  any  way,  but  it  should  be  frequently 
removed  in  order  to  see  that  no  suppuration  is 
occurring  beneath.  Small  blisters,  the  result  of 
burns,  may  be  treated  in  a  similar  way  with  good 
results. 


248  HEALTH  ON  THE  FAEM 

Tooth-ache. — Tooth-ache  is  a  condition  for 
which  there  is  no  excuse  in  the  present  state  of 
knowledge.  As  soon  as  decay  begins  in  a  tooth 
it  should  receive  the  attention  of  a  competent 
dentist,  and  where  this  is  done  a  true  tooth- 
ache never  occurs.  Where  one  has  been  so  neg- 
lectful as  to  permit  the  exposure  of  the  nerve 
of  a  tooth,  he  can  only  be  saved  from  much  suf- 
fering by  going  at  once  to  a  dentist.  In  the 
meantime,  various  measures  may  be  adopted 
to  diminish  the  pain.  A  piece  of  cotton  dipped 
in  dilute  carbolic  acid  and  thrust  into  the  cavity 
will  almost  immediately  relieve  the  suffering 
for  the  time  being.  Oil  of  cloves,  or  a  mixture 
of  this  substance  with  chloroform,  applied  in 
a  similar  way  will  bring  about  a  like  result. 
The  reader  cannot  be  too  often  reminded  of  the 
fact  that  bad  teeth  not  only  cause  much  suffer- 
ing, but  likewise  lead  to  many  digestive  dis- 
turbances, and  as  a  consequence  little  could  be 
of  more  importance  to  the  health  of  the  body 
than  to  see  to  it  that  they  be  kept  in  perfect 
order.  Where  teeth  are  knocked  out,  they  will 
often  grow  back  and  render  good  service  for 


EMEEGENCIES  AND  ACCIDENTS     249 

many  years  afterwards  if  replaced  immediately 
in  their  sockets. 

Bites  of  Animals, — Wounds  of  this  character, 
particularly  those  produced  by  dogs  and  cats, 
are  not  at  all  uncommon.  Where  it  is  defi- 
nitely known  that  the  animal  is  not  rabid,  the 
treatment  should  be  that  of  punctured  wounds, 
— to  the  chapter  on  which  the  reader  is  referred 
for  further  information. 

Where  there  is  reason  to  suspect  that  the 
animal  has  hydrophobia,  it  should  be,  if  pos- 
sible, at  once  confined,  and  watched  for  develop- 
ments. Under  no  circumstances  should  it  be 
killed.  If  the  animal  is  rabid,  it  will  be  unable 
to  eat  or  drink,  and  will  die  in  the  course  of  a 
few  days;  should  it  survive  not  the  least  fear 
need  be  felt  as  to  it  having  had  hydrophobia,  as 
no  instance  is  on  record  where  the  disease  was 
followed  by  recovery.  For  further  informa- 
tion on  this  subject,  the  reader  is  referred  to 
the  special  article  on  hydrophobia  (page  211). 

Hiccough. — Hiccough  is  a  condition  caused 
by  a  spasm  of  the  diaphragm.  All  methods  for 
the  relief  of  this  somewhat  annoying  condition 


250  HEALTH  ON  THE  FARM 

are  based  upon  the  idea  of  having  the  patient 
hold  his  breath  as  long  as  is  possible.  The 
remedy  is  best  applied  by  the  sufferer  holding 
his  breath  and  leaning  as  far  backward  as  is 
possible,  and  in  the  meanwhile  distracting  the 
attention  by  pointing  the  index  finger  of  one 
hand  towards  the  nose,  and  bringing  the  former 
toward  the  latter  as  slowly  as  is  possible. 
Sticking  the  tongue  out  and  holding  the  breath 
at  the  same  time  will  often  relieve  hiccough, 
or  if  the  victim  can  be  induced  to  sneeze  the 
distressing  symptom  will  at  once  cease.  The 
slow  swallowing  of  a  few  sips  of  water  will  fre- 
quently put  an  end  to  the  trouble. 


CHAPTEE  XV 
WHAT  TO  DO  WHEN  POISONED 

The  vast  majority  of  cases  of  poisoning  occur 
in  children,  and  are,  almost  without  exception, 
due  to  carelessness  of  their  elders,  and  there- 
fore preventable. 

As  soon  as  it  is  recognized  that  anyone  has 
swallowed  a  poison  of  any  kind,  a  competent 
physician  should  be  summoned  with  the  utmost 
haste,  and  in  the  meantime  much  may  be  done, 
in  most  cases,  to  minimize  the  effects  of  the 
substance  taken.  The  patient  should  at  once 
be  urged  to  drink  as  much  water  as  is  possible, 
in  order  that  the  poison  may  be  diluted,  and 
every  effort  should  be  made  to  induce  vomiting ; 
this  may  often  be  brought  about  as  soon  as  the 
stomach  is  full  of  water,  by  tickling  the  throat 
with  the  finger,  or  with  any  other  object  that 
can  be  readily  introduced  through  the  mouth. 
As    quickly    as    possible,    some    warm    water 

251 


252  HEALTH  ON  THE  FARM 

should  be  secured,  to  a  quart  of  whicli  either 
a  teaspoon  of  salt  or  mustard  should  be  added, 
and  the  patient  urged  to  drink  until  the  stomach 
is  thoroughly  distended;  following  this,  par- 
ticularly where  aided  by  tickling  the  throat, 
vomiting  may  be  generally  induced,  with  the 
effect,  of  course,  of  expelling  a  greater  or  less 
proportion  of  the  poison  from  the  stomach.  If 
it  be  known  that  the  poison  is  an  acid,  ordinary 
cooking  soda  should  be  added  to  the  water  that 
the  patient  drinks,  as  in  this  way  all  acid  sub- 
stances are  at  once  neutralized. 

If  the  patient  has  taken  an  alkaline  poison, 
he  should  immediately  be  given  diluted  vine- 
gar, or  water  into  which  the  juice  of  lemons  or 
oranges  has  been  squeezed ;  such  harmless  acids 
neutralize  poisonous  alkaloids  just  as  harmless 
alkalies  antidote  poisonous  acids. 

Arsenic  poisoning  usually  results  from  the  ac- 
cidental swallowing  of  rat-poison  or  some  in- 
secticide, as  Paris  green,  or  else  some  sort  of 
green  dye,  many  of  which  contain  salts  of  arse- 
nic in  some  form.  An  emetic  should  be  at  once 
given,  to  be  followed  by  the  whites  of  several 
eggs  dissolved  in  a   small  amount   of  water; 


WHAT  TO  DO  WHEN  POISONED     253 

sweet  milk  may  also  be  administered  with  bene- 
fit. 

Accidental  poisoning  by  phosphorus,  results 
usually  from  children  eating  the  heads  of 
matches,  and  it  is  rarely  the  case  that  enough 
of  the  substance  is  taken  to  produce  serious  re- 
sults. The  poison,  however,  is  a  deadly  one  if 
taken  in  sufficient  quantity,  and  where  it  is 
found  that  substances  containing  it  have  been 
swallowed  the  most  energetic  measures  should 
at  once  be  resorted  to.  Warm  water  contain- 
ing mustard  or  some  other  emetic  should  at 
once  be  given,  and  this  should  be  followed  by 
whites  of  eggs  and  sweet  milk.  It  is  well  also 
to  try  to  get  rid  of  any  of  the  phosphorus  that 
might  remain  in  the  stomach  by  giving  the  pa- 
tient some  saline  purgative  like  Epsom  salts. 

Where  carbolic  acid  has  been  taken,  the  fact 
can  be  readily  determined  by  noting  the  char- 
acteristic smell  of  this  substance  on  the  pa- 
tient *s  breath,  and  by  observing  that  the  mouth 
and  throat  present  a  more  or  less  whitish  ap- 
pearance. The  treatment  to  be  of  any  avail, 
should  be  of  the  most  energetic  character.  The 
patient  should  at  once  drink  largely  of  water, 


254  HEALTH  ON  THE  FARM 

and  vomiting  should  be  induced  as  quickly  as 
possible.  Either  milk  or  the  white  of  an  egg 
should  then  be  given.  Ordinary  quick-lime,  or 
even  plaster  from  the  walls  of  the  house,  may 
be  stirred  up  in  water  and  administered  to  the 
sufferer,  as  both  have  a  distinct  value  in  anti- 
doting  the  effects  of  this  poison.  Burns  of  the 
skin  with  carbolic  acid  are  rarely  followed  by 
serious  consequences.  As  soon  as  the  accident 
occurs  the  part  should  be  thoroughly  washed 
with  water,  and  if  at  hand  a  little  alcohol  may 
be  rubbed  over  the  part;  the  aifected  tissues 
return  to  a  normal  condition  in  the  course  of  a 
short  time  in  the  vast  majority  of  cases. 

Strychnine  poisoning  is  comparatively  rare, 
except  when  this  substance  is  given  with  sui- 
cidal or  murderous  intent.  Water  should  be 
given,  immediately  followed  by  an  emetic.  A 
mass  of  crystals  of  permanganate  of  potash 
as  big  as  a  pea  may  be  administered  in  a  glass 
of  water,  if  this  substance  be  at  hand.  After 
the  poison  has  been  absorbed  nothing  is  usu- 
ally of  any  avail  if  the  amount  was  originally 
sufficient  to  produce  death. 

One  of  the  commonest  forms  of  poisoning  is 


WHAT  TO  DO  WHEN  POISONED     255 

from  opium  in  the  form  of  morphine,  paregoric 
or  laudanum.  When  this  happens  the  stomach 
should  be  washed  out  by  water  frequently,  even 
where  the  drug  was  administered  hypodermat- 
ically.  This  is  best  accomplished  by  causing 
vomiting  by  warm  water  to  which  a  small 
amount  of  mustard  has  been  added.  The  pa- 
tient should  be  given  strong  coffee  or  tea  at 
frequent  intervals,  and  artificial  respiration 
should  be  practiced.  Where  it  is  possible  to 
obtain  it,  permanganate  of  potash  in  a  watery 
solution  should  be  given,  enough  of  the  chem- 
ical being  used  to  make  the  water  a  deep  purple 
color;  this  may  be  frequently  repeated,  as  the 
substance  is  not  poisonous  in  ordinary  doses, 
and  destroys  morphine  and  other  alkaloids  of 
opium  very  rapidly. 

It  should  never  he  forgotten  tJiat  infants  and 
children  are  poisoned  by  comparatively  very 
small  doses  of  opium,  and  consequently  noth- 
ing containing  any  derivative  of  this  substance 
should  be  given  them  except  on  the  advice  of  a 
competent  doctor. 

Many  soothing  syrups  advertised  for  the  re- 
lief of  the  minor  ailments  of  children  contain 


256  HEALTH  ON  THE  FAEM 

opium,  and  there  can  be  no  doubt  that  many 
deaths  have  occurred  as  a  consequence  of  tak- 
ing such  nostrums. 

Mushroom  poisoning  in  this  country  is  rel- 
atively rare,  but  there  are  quite  a  number  of 
popular  notions  on  this  subject  that  are  totally 
incorrect,  chief  among  which  is  the  idea  that 
there  is  a  difference  between  mushrooms  and 
toad-stools,  the  former  being  generally  re- 
garded as  edible,  and  the  latter  poisonous.  As 
a  matter  of  fact,  those  conversant  with  this 
subject  make  no  distinction  between  the  two, 
using  the  terms  toad-stool  and  mushroom  as 
interchangeable.  It  is  likewise  a  common  er- 
ror to  suppose  that  we  possess  any  tests  by 
which  the  poisonous  toad-stools  can  be  told 
from  those  that  are  wholesome.  Although  a 
skilled  student  of  the  subject  can  almost  at 
a  glance  determine  which  are  poisonous  and 
which  are  not,  it  is  hazardous  in  the  extreme 
to  consume  those  selected  by  one  who  is  inex- 
perienced. As  a  matter  of  fact,  for  all  practic- 
able purposes,  there  is  only  one  species  that  is 
generally  eaten, — the  Agaricus  campestris,  or 
meadow  mushroom.     This  grows  for  the  most 


WHAT  TO  DO  WHEN  POISONED     257 

part  in  open  fields,  and  in  many  parts  of  the 
world  may  be  gathered  in  great  number  through- 
out the  warmer  seasons  immediately  following 
rains.  This  mushroom  has  also  the  great  ad- 
vantage that  it  is  the  only  one  of  the  edible 
species  that  can  be  cultivated. 

Just  as  we  have  only  one  common  mushroom 
that  is  ordinarily  eaten,  there  is  only  one  com- 
mon species  of  these  plants  that  is  highly 
dangerous, — the  Amanita  phalloides,  which  con- 
tains one  of  the  most  deadly  poisons  known — 
and  one  for  which  we  possess  no  adequate 
antidote.  This  mushroom  is  very  common,  be- 
ing frequently  seen  along  the  roadside,  and  at 
the  edges  of  fields ;  it  also  grows  in  forests,  and 
is  occasionally  encountered  in  treeless  areas. 

It  presents  a  rather  attractive  appearance,  being 
rather  large,  and  having  a  glistening  white  cap  with 
a  long  stem,  around  which  there  may  always  be  seen 
a  distinct  collar;  on  carefully  removing  the  soil 
from  around  its  roots,  it  will  be  seen  that  its  stem 
is  surrounded  just  below  the  surface  of  the  earth 
by  a  sheath-like  structure,  the  so-called  *' death-cup, " 
which,  together  with  the  peculiarities  already  men- 
tioned, clearly  stamp  this  mushroom  as  being  one 
of  the  most  deadly  of  all  known  natural  objects. 
In  addition  to  the  rather  inviting  appearance  of  this 


258  HEALTH  ON  THE  FARM 

toad-stool,  its  flavor  is  agreeable,  thus  in  every  way 
insidiously  inviting,  it  would  seem,  the  unwary  to 
their  doom.  Less  common  than  the  species  just  con- 
sidered is  another  closely  related  fungus  known  as 
the  Amanita  muscarius,  or  fly-agaric;  this  handsome 
mushroom  presents  the  same  peculiarities  of  structure 
exhibited  by  the  Amanita  phalloides,  but  differs  from 
it  in  the  fact  that  the  tip  of  its  cap  is  scaly,  and  is 
of  a  reddish-yellow  color.  The  fly-agaric  is  quite  as 
poisonous  as  its  more  common  relative,  and  is  equally 
to  be  shunned.  The  reader  should  be  warned  that 
even  handling  either  of  the  fungi  just  considered 
may  result  in  poisonous  symptoms — probably  as  a 
consequence  of  multitudes  of  the  tiny  spores  of  the 
plants  being  carried  into  the  nose  and  mouth  by  the 
air. 

Some  hours  after  eating  the  Amanitas,  the 
patient  is  taken  with  vomiting,  diarrhcEa, 
cramps,  and  extreme  prostration;  in  children, 
convulsions  may  occur.  Most  unfortunately 
evidences  of  this  poisoning  do  not  usually  de- 
velop until  some  hours  after  eating  it.  As  a 
consequence,  a  considerable  amount  of  the 
poison  has  usually  been  absorbed  into  the  body 
before  the  victim  is  aware  that  anything  is 
wrong,  and  it,  therefore,  becomes  impossible,  as 
a  rule,  to  greatly  help  matters  by  attempting  to 
remove  the  offending  material  from  the  stomach 


WHAT  TO  DO  WHEN  POISONED     259 

by  emetics.  Notwithstanding  this  it  would  be 
proper  to  administer  warm  water,  into  which  a 
small  amount  of  mustard  had  been  stirred,  in 
order  to  assist  nature  by  washing  out  of  the 
stomach  whatever  portions  of  the  fungus  might 
remain.  When  exhaustion  begins  to  appear,  it 
should  be  combated  with  doses  of  aromatic 
spirits  of  ammonia,  and  by  the  external  appli- 
cation of  heat.  As  it  is  believed  that  atropine 
possesses  some  antidotal  powers  to  the  poison 
of  the  Amanitas,  this  substance  should  be  in- 
jected hypodermatically  in  the  usual  dose  as 
quickly  as  possible,  and  an  experienced  physi- 
cian should  be  called  at  once. 

Ivy  Poisoning  from  Touch, — One  of  the  two 
species  of  Rhus,  is  exceedingly  common  in  all 
portions  of  the  United  States,  producing  a 
severe  inflammation  of  the  skin  when  handled, 
or  even  in  some  persons  by  merely  being  near 
the  plants  or  in  the  smoke  of  a  fire  where  they 
are  burning.  There  are  two  varieties  of  the 
Rhus  toxicodendron,  one  being  the  shrub  com- 
monly called  poison  oak,  and  the  other  a  climb- 
ing vine  generally  known  by  the  name  of  poison 
ivy.    The  RhAis  venenata  grows  in  swampy  lo- 


260  HEALTH  ON  THE  FARM 

calities  all  over  the  United  States,  and  is 
known  as  poison-sumach,  swamp  dog-wood, 
poison-elder,  and  poison  dog-wood.  About 
twenty-four  to  forty-eight  hours  after  the  ex- 
posure, the  skin  begins  to  itch,  and  this  is 
shortly  followed  by  an  inflammation  accom- 
panied by  the  formation  of  numerous  small 
blisters,  and  still  later  by  scaling.  It  should 
not  be  forgotten  that  the  berries  and  other  por- 
tions of  these  plants  are  poisonous  when  taken 
internally,  giving  rise  under  such  circumstances 
to  vertigo,  faintness,  dilation  of  the  pupils, 
trembling,  confusion  of  the  senses,  and,  in  some 
instances,  convulsions.  Should  it  be  discovered 
that  anyone  has  been  exposed  to  poisoning  by 
these  plants,  the  skin  should  be  washed  as 
quickly  as  is  possible  with  alcohol,  or  some  sub- 
stance like  whisky  that  contains  it;  where  this 
cannot  be  obtained,  hot  water  and  soap  should 
be  liberally  applied — the  object,  in  either  case, 
being  the  removal  of  as  much  of  the  poison  as  is 
possible.  After  the  irritation  of  the  skin  has 
begun,  the  parts  may  be  bathed  in  a  one  per 
cent,  solution  of  carbolic  acid,  to  be  repeated 
every  few  hours,  as  the  necessities  of  the  case 


WHAT  TO  DO  WHEN  POISONED     261 

may  demand.  Lead-water  is  also  frequently 
used  with  benefit,  lime-water  also  appears  to  be 
of  use,  but  the  various  powders  and  salves  sold 
in  stores  rarely  help  the  patient  much.  The 
best  thing  after  all  is  soap  and  water  as  hot  as 
it  can  be  borne;  and  ordinarily  the  itching  and 
inflammation  will  disappear  in  four  or  five 
days,  followed  by  scaling. 

VENOMOUS    SNAKES    AND    SNAKE    BITES. 

Much  popular  misapprehension  exists  on 
the  subject  of  snakes,  both  as  to  the  results 
of  their  bites  and  the  appropriate  treatment 
under  such  circumstances.  It  is  not  generally 
understood  that  a  very  large  percentage  of  our 
American  snakes  are  entirely  harmless — the 
poisonous  ones  being  decidedly  more  the  excep- 
tion than  the  rule. 

Within  the  confines  of  the  United  States  there 
exist  only  two  families  of  venomous  serpents. 
By  far  the  most  numerous  are  three  genera  of 
viperine  snakes,  including  the  rattlesnakes  and 
moccasins;  all  of  these  have  a  pit-like  depres- 
sion between  the  nose  and  eyes,  and  hence  are 
called  pit-vipers.    In  the  southern  portion  of 


262  HEALTH  ON  THE  FAEM 

our  country  there  are  two  species  of  a  colubrine 
genus  closely  related  to  the  dreaded  cobra  of  the 
East,  one  of  them  being  called  the  coral-snake 
or  harlequin  snake,  and  the  other,  which  occurs 
in  the  southwest,  is  known  as  the  Sonoran  coral- 
snake. 

While  there  are  three  genera  of  vipers  in 
America,  two  of  them  are  so  closely  related,  and 
present  characteristics  that  are  so  similar  that 
the  ordinary  observer  would  regard  them  as  be- 
ing identical,  and  inasmuch  as  the  character  of 
their  poison  seems  in  every  way  similar,  for 
practical  purposes  it  would  seem  desirable  to 
include  them  under  one  head;  in  both  genera, 
the  species  have  rattles  on  the  tips  of  their  tails, 
the  more  common  being  the  ordinary  rattle- 
snakes (genus  Crotalus),  of  which  there  are 
twelve  species  in  the  United  States,  and  the 
ground-rattlesnakes  (genus  Sistrurus)^  of  which 
there  are  two  species. 

Closely  related  to  the  rattlesnakes  are  the  true 
moccasius,  of  which  there  are  two  species,  one 
being  the  cotton-mouth  or  water-moccasin 
{Ancistrodon  piscivorus),  and  the   other  the 


WHAT  TO  DO  WHEN  POISONED     263 

highland  moccasin,  pilot-snake  or  copper-head, 
[Ancistrodon  contortrix). 

The  two  species  of  poisonous  colubrine  ser- 
pents already  referred  to  are  known  respec- 
tively as  the  Flaps  fulvius,  and  the  Flaps  eury- 
xanthus,  both  of  which  occur  in  the  southern  por- 
tions of  the  United  States.  These  snakes  are 
fortunately  of  a  very  mild  disposition,  and 
rarely  attempt  to  bite,  even  when  handled.  That 
their  poison  is  exceedingly  deadly  is  attested  by 
the  fact  that  out  of  eight  instances  where  it  was 
known  that  persons  were  bitten  by  them,  six 
died,  and  they  should,  therefore,  be  looked  upon 
as  among  the  most  deadly  of  North  American 
serpents.  Mention  should  be  made  of  the  fact 
that  there  are  at  least  six  harmless  reptiles  that 
resemble  the  coral-snakes  very  closely,  and  as  a 
consequence  of  the  former  being  mistaken  for 
the  latter,  the  assertion  has  been  frequently 
made  by  the  ignorant  that  our  elapine  serpents 
are  harmless. 

A  short  description  of  the  really  deadly  rep- 
tiles encountered  in  this  country  that  would 
enable  even  the  novice  to  distinguish  them  from 


264  HEALTH  ON  THE  FAKM 

those  that  are  harmless  would  seera  not  inap- 
propriate here,  for  where  a  person  is  bitten  by 
a  snake  it  becomes  at  once  a  matter  of  vital  im- 
portance to  determine,  if  possible,  its  true  char- 
acter. Most  non-venomous  serpents  will  vi- 
ciously bite  when  cornered,  and  while  they  may 
produce  slight  wounds,  with  a  small  amount 
of  bleeding,  such  injuries  are  entirely  devoid 
of  danger,  and  need  occasion  no  fear  on  the 
part  of  the  victim.  There  now  follows  a  brief 
description  of  our  venomous  snakes,  by  means 
of  which  it  will  be  easy  for  any  one  to  distin- 
guish them  from  their  innocent  relatives. 

True  Rattlesnakes, — There  are  twelve  spe- 
cies of  these  reptiles  in  the  United  States,  all 
of  which,  with  but  two  exceptions,  live  west  of 
the  Mississippi.  They  vary  very  greatly  in 
color,  but  the  common  eastern  forms  generally 
have  alternate  transverse  yellow  and  brownish- 
black  marks  over  their  bodies.  All  possess  rat- 
tles. The  body  of  the  snake  is  thick  is  propor- 
tion to  its  length,  and  the  head,  which  is  more 
or  less  diamond-shaped,  is  much  larger  than, 
and  is  quite  distinct  from  the  neck.  The  pupils 
of  the  eye  are  elliptical — a  peculiarity  which 


WHAT  TO  DO  WHEN  POISONED     265 

the  pit-vipers  alone  possess  of  all  the  North 
American  snakes.  Between  the  eye  and  nose 
there  is  a  comparatively  deep  depression  or  pit 
which  gives  to  this  group  of  snakes  their  name. 
There  are  two  large,  exceedingly  sharp  fangs 
in  the  front  of  the  mouth,  in  the  position  of  a 
dog's  canine  teeth,  that  are  folded  up  against 
the  roof  of  the  mouth  when  the  snake  is  in  re- 
pose ; — being  brought  forward  in  a  position  for 
stabbing  as  the  serpent  strikes.  The  scales  on 
the  under  surface  of  the  body  back  of  the  anus 
do  not  divide  along  the  middle  line  into  two 
rows,  as  in  harmless  snakes. 

Ground  Rattlesnakes. — There  are  two  species 
of  the  pygmy  or  ground-rattlesnakes.  They  at- 
tain to  a  length  of  only  about  twenty  inches, 
and  present  the  general  characteristics  of  the 
true  rattlesnakes,  with  the  exception  that  the 
rattle  is  small,  consisting  of  but  one  single  but- 
ton at  the  end  of  the  tail.  These  serpents  are 
exceedingly  vicious,  and  usually  bite  without 
warning.  Contrary  to  the  general  opinion,  how- 
ever, the  wounds  they  inflict  are  rarely,  or  never, 
followed  by  serious  consequences  in  man.  One 
species   is   southern.     The   other   occurs   from 


266  HEALTH  ON  THE  FAEM 

Ohio  to  Nebraska,  where  it  is  called  massa- 
sauga. 

Cotton-Mouth  Moccasin, — The  largest  speci- 
mens of  the  cotton-mouth  moccasin  attain  to  a 
length  of  about  six  feet.  The  full  grown  reptile 
is  of  a  dingy  brownish-black  color,  but  the 
young  are  pinkish,  with  coppery  bands  running 
transversely  across  the  body.  With  the  excep- 
tion that  this  reptile  has  no  rattles,  it  answers 
in  its  general  peculiarities  to  the  description 
already  given  of  its  near  relatives  the  rattle- 
snakes. The  cotton-mouth  moccasin  is  semi- 
aquatic,  being  found  around  the  edges  of 
streams  and  other  bodies  of  water. 

The  Copper-head,  or  Highland  Moccasin. — 
This  serpent  is  found  from  Florida  and  Illinois 
to  southern  Massachusetts;  also  in  parts  of 
Texas.  The  largest  specimens  have  a  length  of 
about  three  feet.  They  resemble  the  cotton- 
mouth  moccasin  in  their  general  peculiarities, 
being,  however,  somewhat  lighter  in  color.  The 
head  has  a  coppery  tinge,  from  which  the  snake 
gets  its  name,  while  the  body  is  of  a  brownish 
color,  with  transverse  Y-shaped  bands  of  red- 
dish-brown.   Its  favorite  habitat  is  rocky  hill- 


WHAT  TO  DO  WHEN  POISONED     267 

sides    and    the    banks    of    mountain    water- 
courses. 

Coral-snakes — The  two  coral-snakes  re- 
semble each  other  very  closely,  and  are  long 
slender  serpents,  whose  heads  are  quite  small, 
and  scarcely  differentiated  from  their  bodies. 
The  pupils  are  round,  and  the  head  has  no  pits. 
They  possess  two  short  permanently  erect 
fangs,  which  are  by  no  means  so  well  developed 
as  those  of  the  viperine  reptiles — though  per- 
haps capable  of  inflicting  more  deadly  wounds 
than  any  of  the  latter, — with  the  possible  ex- 
ception of  the  diamond-back  rattlesnake  of  the 
extreme  southern  portion  of  the  country.  Their 
coloration  is  exceedingly  beautiful,  and  when 
properly  interpreted,  entirely  characteristic. 
From  the  head  to  the  tail  their  skins  exhibit  al- 
ternate rings,  or  encircling  bands  of  black,  red 
and  yellow — each  band  of  the  two  former  colors 
being  bordered  by  yellow;  in  other  words  there 
are  as  many  yellow  stripes  as  there  are  both 
black  and  red  together.  Stress  is  laid  upon  the 
characteristics  just  mentioned,  for  the  reason 
that  half  a  dozen  species  of  harmless  serpents 
that  greatly  resemble  them  may,  without  excep- 


268  HEALTH  ON  THE  FAEM 

tion,  be  differentiated  from  the  true  coral-snakes 
by  the  fact  that  there  are  as  many  hlach  hands 
as  both  red  and  yellow.  Where  a  snake  has  been 
killed,  it  is  of  course  quite  easy  to  determine 
whether  or  not  it  is  venomous  by  a  search  for 
the  fangs,  which  are  never  present  in  the  non- 
poisonous  reptiles.  Fortunately,  the  coral- 
snakes  are  only  found  in  the  extreme  southern 
portion  of  the  United  States,  live  under  ground 
for  the  most  part,  and  are  rarely  encountered. 
Treatment  of  Snake-Bite, — ^As  soon  as  a  per- 
son has  been  bitten  by  a  poisonous  serpent,  a 
tight  bandage,  or  ligature  of  any  kind,  should 
be  applied  above  the  wound  if  the  injury  has 
been  received  on  any  of  the  extremities, — which 
is  fortunately  the  case  in  the  vast  majority  of 
instances.  The  part  bitten  should  be  at  once  ex- 
posed, and  search  made  for  the  point  of  en- 
trance of  the  fangs.  It  should  be  particularly 
noted  as  to  whether  there  are  one  or  two 
wounds,  as  it  is  true  in  about  one-half  of  the 
cases  that  only  one  fang  enters  the  flesh, — in 
which  case,  of  course,  the  probabilities  of  seri- 
ous consequences  resulting  are  largely  dimin- 
ished.   With  a  pocket-knife  or  other  sharp  in- 


WHAT  TO  DO  WHEN  POISONED     269 

strument  the  wound  should  be  enlarged,  and,  if 
possible,  someone  should  be  persuaded  to  suck 
the  wound ;  this  should  not  be  done  by  one  with 
decayed  teeth,  as  under  such  circumstances  the 
poison  might  be  absorbed  and  produce  unpleas- 
ant consequences.  A  doctor  should  be  sum- 
moned as  quickly  as  is  possible,  but  it  must  be 
confessed  that  in  the  present  state  of  knowl- 
edge, unless  he  should  happen  to  possess — 
which  he  probably  will  not — some  antitoxin  for 
the  particular  snake  doing  the  damage,  his  serv- 
ices will  likely  be  of  no  great  value. 

It  has  been  asserted  by  some  that  very  large  doses 
of  strychnine  are  directly  antidotal  to  snake  venom, 
but  more  recent  experience  does  not  tend  to  confirm 
this  view;  still  there  is  no  harm  in  making  the  trial, 
and  if  the  services  of  someone  capable  of  giving 
the  injections  can  be  secured,  the  treatment  is  cer- 
tainly worth  the  trial.  The  immediate  injection  into 
the  tissues  around  the  wound  of  a  one-per-cent. 
watery  solution  of  chromic  acid  or  potassium  per- 
manganate is  thought  to  be  of  value  by  destroying 
the  poison,  but  in  order  to  be  efficient  it  must  be 
administered  within  a  short  time  after  the  bite  has 
been  received.  Should  the  patient's  condition  be- 
come serious,  and  the  breathing  finally  stop,  artificial 
respiration  may  be  resorted  to.     As  soon  as  the  reme- 


270  HEALTH  ON  THE  FARM 

dies  suggested  have  been  tried,  it  is  time  for  us  to 
go  back  to  the  ligature,  which  cannot  be  suffered 
to  remain  around  the  limb  indefinitely,  as  by  cutting 
off  the  blood-supply  it  will  sooner  or  later  produce 
death  of  the  tissues.  From  time  to  time  we  should 
slowly  loosen  the  bandage,  thus  allowing  a  little  of 
the  poison  to  pass  into  the  body,  and  at  the  same 
time  permit  the  entrance  of  a  small  quantity  of 
blood  into  the  tissues  of  the  limb  beyond  the  ligature ; 
the  bandage  should  of  course  be  tightened  at  the 
end  of  a  half  a  minute,  and  it  should  be  alternately 
loosened  and  tightened  every  half  hour  until  the  pa- 
tient is  considered  to  be  out  of  danger. 

The  reader  cannot  fail  to  have  observed  that 
nothing  has  been  said  concerning  the  use  of 
alcohol  in  the  treatment  of  snake-bite,  and  the 
matter  is  only  here  referred  to  for  the  purpose 
of  condemning  it  as  being  unsound  in  theory 
and  bad  in  practice. 

The  idea  that  this  drug  is  of  value  in  snake  bite 
doubtless  originally  arose  from  the  fact  that  those 
bitten  by  poisonous  serpents  were  depressed,  and,  as 
in  the  past  alcohol  was  considered  the  best  of  all 
stimulants,  it  is  not  surprising  that  its  use  was  gen- 
erally considered  to  be  essential.  As  we  now  know, 
however,  that  alcohol  is  a  depressant  rather  than  a 
stimulant,  and  as  numerous  experiments  carried  out 
on  animals  have  clearly  shown  that  it  does  harm  in 


WHAT  TO  DO  WHEN  POISONED     271 

snake  bite  rather  than  good,  there  is  every  reason 
why  we  should  cease  to  endanger  the  lives  of  those 
already  poisoned  by  adding  to  the  trouble  by  using 
this  drug.  There  is  but  little  doubt  that  many  more 
persons  have  been  killed  by  the  alcoholic  treatment 
for  snake  bites  than  have  died  from  the  effects  of 
snake  venom.  Inasmuch  as  there  is  a  deep-rooted 
superstition  among  most  people  that  alcohol  is  the 
panacea  for  snake  bite — and  such  notions  die  hard 
— it  may  be  well  to  say  that  all  of  the  authenticated 
cases  of  this  character  that  have  occurred  in  this 
country  have  recently  been  collected,  with  the  result 
that  it  was  shown  that  only  about  one  man  in  ten 
dies  who  is  bitten  by  a  venomous  serpent,  and  it  is, 
therefore,  quite  easy  to  understand  why  alcohol  has 
maintained  its  reputation  as  being  an  antidote  in 
such  cases — the  chances  being  nine  to  one  in  the  vic- 
tim's favor  without  any  treatment  whatever. 

As  soon  as  the  patient's  needs  are  attended 
to,  it  is  well  to  find  if  the  snake  that  inflicted 
the  wound  was  killed,  and  an  examination  of  it 
should  at  once  be  made  as  by  determining  the 
size  and  character  of  the  reptile  an  accurate 
forecast  to  the  probable  results  may  be  made. 
In  many  instances  it  will  be  found  that  the  snake 
was  not  venomous,  it  having  made  only  a  few 
scratches  which  are  of  no  more  consequence  than 
the  prick  of  a  brier.     If  it  be  found  that  the  ser- 


272  HEALTH  ON  THE  FARM 

pent  inflicting  the  wound  belongs  to  one  of  the 
groups  already  referred  to,  the  probabilities  of 
a  serious  result  will  depend  upon  the  size  and 
character  of  the  snake,  and  also  to  a  consider- 
able degree  on  whether  one  or  both  fangs  en- 
tered the  victim's  body.  A  full  grown  diamond- 
back  rattlesnake,  which  may  attain  the  extreme 
length  of  eight  feet,  is  perhaps  the  most  danger- 
ous of  all  the  American  poisonous  reptiles, 
though  a  fully  grown  coral-snake  may  be  re- 
garded as  almost,  if  not  quite  as,  deadly.  Next 
to  these  a  large  sized  cotton-mouth  moccasin 
is  perhaps  most  to  be  dreaded,  to  be  followed, 
depending  upon  their  size,  by  the  other  varie- 
ties of  rattlesnakes,  the  copperheads,  and  finally 
the  ground-rattler.  The  larger  the  serpent  in- 
flicting the  wound  the  greater  is  the  result  to 
be  dreaded;  naturally  it  also  follows  that  the 
larger  the  individual  bitten  the  less  the  danger. 


APPENDIX 

RECIPES   FOR   COOKING   COMMON   FOODS 
By  Dr.  Mary  E.  Lapham 

PREPARATION   OF   MEATS 

Roast  Beef, — The  problem  of  roasting  beef  is  to 
have  it  sufficiently  cooked  in  the  center  without  hard- 
ening and  over-cooking  the  outside.  Burned  edges 
and  a  raw  center  testify  to  a  lack  of  intelligence. 

The  English  way  of  baking  beef  is  to  allow  nine 
minutes  to  the  pound  for  a  rib-roast  and  eight  minutes 
for  a  sirloin.  Sprinkle  pepper  and  salt  over  the  meat 
and  sprinkle  with  flour.  Pour  a  little  boiling  water 
into  the  pan  and  bake  in  an  oven  hot  enough  to  crisp 
and  brown  peeled  raw  potatoes  cooked  in  the  same 
pan.  Do  not  forget  to  baste  often.  This  method 
gives  a  rich  flavor  to  the  beef  and  the  gravy,  but  the 
outside  is  apt  to  be  cooked  too  hard  while  the  inside 
is  not  enough  cooked.  Too  hot  a  fire  tends  to  make 
meat  tough  and  dry. 

The  French  have  a  safer  way,  especially  for  small 
roasts.  The  beef  is  cooked  in  a  cool  oven — so  cool 
that  a  peeled,  raw  potato  will  cook  tender  without 
browning.     Allow  about  an  hour  and  a  quarter  for  a 

273 


274  HEALTH  ON  THE  FAEM 

four-pound  rib-roast.  In  this  way  the  heat  penetrates 
to  the  center  without  hardening  the  outside.  When 
properly  done  the  outside  is  very  little  more  cooked 
than  the  inside,  and  the  roast  throughout  is  tender, 
rare,  and  juicy,  with  no  hard-burned  edges.  This 
way  of  baking  makes  inferior  beef  more  tender  and 
juicy  than  the  English  way.  It  has  the  disadvantage 
of  not  leaving  any  gravy  in  the  pan.  When  baked 
after  the  English  method  the  fat  fries  out  into  the 
pan,  and  a  delicious,  rich,  brown  gravy  may  be  made 
by  adding  flour  and  water.  Strain  the  juice  through 
a  fine  sieve  and  allow  to  stand  a  few  minutes  so  as  to 
be  able  to  skim  or  pour  off  all  the  grease.  Do  not 
serve  gravies  with  half  an  inch  of  pure  grease  on  top. 
It  does  not  require  a  scientific  education  nor  a  hercu- 
lean effort  to  remove  the  grease. 

Pot  Roast. — If  the  beef  is  of  an  inferior  quality, 
the  best  way  to  cook  it  is  in  a  heavy  iron  kettle,  pref- 
erably w^ith  a  sloping  bottom.  Sprinkle  the  meat 
with  salt  and  pepper ;  place  a  little  fat  in  the  bottom 
of  the  kettle — enough  to  keep  the  meat  from  sticking 
— and  allow  the  roast  to  brown  slowly  for  half  an 
hour.  Now  put  a  pint  of  boiling  water  in  the  pot. 
Cover  very  closely  and  let  it  simmer  on  the  back  of 
the  stove  for  about  four  hours,  adding  small  quanti- 
ties of  hot  water  as  necessary,  and  turning  often. 
When  cooked  take  up  the  meat;  skim  the  fat  from 
the  gravy  and  thicken  with  flour. 

Hamburg  Steaks. — Another  way  of  preparing  in- 
ferior cuts  of  beef  is  to  make  Hamburg  steaks.  Chop 
the  meat  in  fine  pieces.     Season  with  salt,  pepper  and 


APPENDIX  275 

a  little  onion  juice,  and  shape  into  thin  cakes.  Put 
three  or  four  slices  of  fat  salt  pork  into  a  frying-pan, 
and  when  brown  remove  it  and  place  the  steaks  in 
the  fat.  Fry  four  minutes ;  turn,  and  fry  three  more, 
and  serve  on  a  hot  platter.  Put  a  tablespoonful  of 
flour  into  the  fat  and  stir  until  brown.  Gradually 
add  a  cupful  of  water  or  preferably  milk  and  boil 
three  minutes;  season  well,  pour  over  the  meat,  and 
serve  immediately. 

Broiled  Beef. — Broiling  is  the  simplest,  easiest,  and 
most  delicious  method  of  cooking  meats,  but,  as  a  rule, 
ignorance  instinctively  turns  to  the  frying-pan,  and 
broiling  is  unknovni  in  many  homes.  This  is  partly 
due  to  not  knowing  how  to  manage  the  fire.  It  seems 
so  much  easier  to  fry  on  top  of  the  stove  than  to  plan 
beforehand  an  adequate  preparation  of  the  coals.  It 
is  necessary  to  have  a  bed  of  clear,  hot  coals  with  no 
smoke.  Have  the  steak  cut  three-quarters  of  an  inch 
thick;  place  in  a  wire  broiler;  put  over  the  coals  and 
cover  with  a  baking-pan.  Turn  every  minute  or  two 
until  the  meat  is  sufficiently  cooked.  When  done, 
place  on  a  hot  platter,  and  season  well  with  salt,  pep- 
per, and  butter.  Serve  immediately.  It  should  take 
about  ten  minutes  to  cook  a  steak  or  thick  mutton 
chop. 

Fried  Beef. — If  beef  must  be  fried,  have  a  hot  fire ; 
heat  a  thick  iron  frying-pan  and  grease  it  just 
enough  to  keep  the  meat  from  sticking.  Have  the 
meat  three-quarters  of  an  inch  thick ;  place  in  the  hot 
pan  and  turn  as  soon  as  it  is  well  seared.  Turn  often 
until  done  and  then  season  well  and  serve  at  once. 


276  HEALTH  ON  THE  FAEM 

There  should  be  no  gravy  in  the  pan;  all  the  juices 
should  be  in  the  meat. 

Beef  Hash. — Take  equal  parts  of  beef  and  cold  po- 
tatoes, chopped  moderately  fine.  Chop  a  small  onion 
and  fry  in  plenty  of  butter  until  brown ;  add  the  meat 
and  potatoes  and  just  enough  milk  to  keep  from  stick- 
ing. Cook  for  half  an  hour,  stirring  frequently. 
Serve  with  thin,  dry  toast  or  toasted  crackers. 
Poached  eggs  are  a  very  nice  addition. 

Veal. — Veal,  when  properly  cooked,  is  delicious  and 
delicate.  Like  pork  it  should  be  cooked  slowly  for  a 
long  time  to  develop  its  full  flavor.  Unfortunately 
it  is  usually  half-cooked,  tough,  and  insipid.  The 
housewife  who  can  cook  veal  properly  has  a  distinct 
advantage  over  her  less  fortunate  neighbor. 

Leg  Roast  of  Veal. — Take  out  the  bone  and  fill  the 
space  with  stuffing  made  as  follows:  Take  one  half- 
cupful  of  chopped  fat  pork,  or  unsmoked  bacon,  and 
fry  with  a  finely  chopped  onion  until  delicately  brown. 
Add  two  cupfuls  of  bread  crumbs;  season  with  salt 
and  pepper  and  moisten  with  a  little  milk.  Tie  the 
veal  closely ;  sprinkle  with  pepper  and  salt ;  mib  thor- 
oughly with  flour  and  cover  with  buttered  paper. 
Into  the  baking-pan  put  a  generous  number  of  thin 
slices  of  unsmoked  bacon,  an  onion  and  half  a  can 
of  tomatoes.  Add  just  enough  boiling  water  to  steam 
the  veal.  Cook  gently  in  a  moderate  oven,  allowing 
twenty-five  minutes  to  the  pound,  and  baste  very  fre- 
quently, turning  the  meat  about  every  half-hour. 
"When  done,  put  it  on  a  hot  platter  in  the  warming 
oven,  and  add  enough  water  to  make  the  requisite 


APPENDIX  277 

amount  of  gravy.  Thicken  with  browned  flour,  strain, 
and  pour  over  the  roast. 

Fried  Veal. — Fried  veal  steak  or  cutlets  are  de- 
licious, but  very  difficult  to  prepare  properly.  As  a 
usual  thing  veal  cutlets  are  either  half  raw,  or  cooked 
until  dry  and  hard.  When  properly  cooked  veal 
should  be  spongy,  soft,  and  velvety.  The  chops 
should  be  not  quite  a  half  inch  thick.  Melt  a  little 
lard  in  a  hot  frying-pan;  sprinkle  some  salt  and  pep- 
per on  the  veal  and  fry  quickly  until  brown  on  both 
sides.  Then  cover  tightly,  and  place  on  the  back  of 
the  stove  and  steam  until  thoroughly  tender.  It  re- 
quires from  forty  to  forty-five  minutes  to  fry  veal. 

Broiled  Veal. — The  veal  should  be  cut  thin,  broiled 
quickly  until  brown,  and  seasoned  with  salt,  pepper, 
and  melted  butter,  to  which  a  little  chopped  parsley 
and  lemon  juice  have  been  added.  Serve  on  a  hot 
platter  and  eat  at  once.  If  the  veal  is  fat,  tender  and 
nicely  broiled,  it  is  almost  as  good  as  game. 

Veal  Stew  or  Pot-pie. — Cut  the  meat  from  a  knuckle 
of  veal  into  pieces  not  too  small ;  put  them  into  a  pot 
with  some  small  pieces  of  salt  pork,  and  plenty  of 
pepper  and  salt ;  pour  over  enough  hot  water  to  cover 
it  well,  and  boil  until  the  meat  is  thoroughly  done. 
While  the  water  is  still  boiling  drop  in,  by  the  spoon- 
ful, a  batter  made  as  follows:  Two  eggs  well  beaten, 
two  and  a  half  or  three  cupfuls  of  buttermilk,  one  even 
teaspoonful  of  soda,  and  flour  enough  to  make  a  thick 
batter.  Cover  the  pot,  and  as  soon  as  the  batter  is 
well  cooked  serve  it. 

Veal  Stew. — This  is  an  exceedingly  nutritious,  eco- 


278  HEALTH  ON  THE  FARM 

nomical,  and  appetizing  dish.  Cut  the  veal  into  small 
pieces  about  an  inch  square;  add  three  or  four  thin 
slices  of  salt  pork;  one  or  two  onions  and  potatoes 
cut  up  fine,  and  a  little  turnip,  carrot,  parsley  and 
celery,  if  you  have  them.  Cover  well  with  boiling 
water  and  cook  over  a  brisk  fire  until  the  meat  is  ten- 
der and  the  water  pretty  well  cooked  away.  This  will 
require  about  an  hour.  Cover  the  meat  well  with 
fresh  milk;  season  to  taste  with  pepper,  salt,  and  a 
generous  quantity  of  butter;  let  the  mess  simmer  on 
the  back  of  the  stove  about  twenty  minutes,  and  serve 
it  in  a  hot  covered  dish. 

Jellied  Veal. — Jellied  veal  gives  the  impression  of 
an  expensive  preparation,  and  yet  nothing  is  cheaper 
or  simpler.  Put  a  knuckle  of  veal  into  a  pot  that 
can  be  tightly  covered;  season  well  with  two  or  three 
slices  of  unsmoked  bacon,  the  heart  of  an  onion,  salt, 
pepper  and  a  little  butter,  adding  just  enough  water 
to  steam  the  meat  thoroughly  (replenishing  it  from 
time  to  time  as  needed),  and  cook  over  a  slow  fire 
until  tender — probably  about  four  hours.  When  done 
there  should  be  about  two  teacupfuls  of  broth.  Pre- 
pare three  cold  hard-boiled  eggs.  Cut  the  veal  into 
pieces  the  size  of  a  walnut.  Now  choose  a  dish  just 
large  enough  to  hold  the  meat,  the  eggs  and  the 
broth.  Slice  the  eggs  and  place  a  few  pieces  on  the 
bottom  of  the  dish.  Now  put  in  a  layer  of  veal ;  then 
more  egg  and  continue  in  this  way  until  the  veal  is 
used.  Strain  the  broth  over  the  veal  and  set  it  away 
in  a  cool  place,  preferably  on  ice,  until  quite  firm. 
When  about  to  serve  it,  loosen  by  slipping  a  knife, 


APPENDIX  279 

warmed  in  water,  between  the  meat  and  the  dish. 
Garnish  with  parsley  or  lettuce,  and  serve  with  salad 
of  any  kind. 

Roast  Pork. — Pork  should  be  thoroughly  cooked  in 
a  medium  hot  oven.  For  the  leg  or  the  shoulder  al- 
low twenty-five  minutes  to  the  pound.  For  the  spare- 
ribs  allow  fifteen  minutes.  Sprinkle  the  spareribs 
well  with  salt,  pepper,  sage,  and  a  little  chopped 
onion,  or  bake  a  few  onions  in  the  same  dish.  Put 
a  little  water  in  the  pan  and  add  to  it  as  it  cooks 
away.  The  leg,  the  loin,  and  the  shoulder  may  be 
stuffed  with  well-seasoned  sage  stuffing.  To  make 
this,  cut  a  few  strips  of  fat  pork  into  small  dice  and 
fry  over  a  slow  fire.  Add  a  finely  chopped  onion  and 
cook  until  brown.  Crumble  as  many  slices  of  dry 
bread  as  you  will  need,  and  fry  with  the  onion  and 
pork  over  a  slow  fire  until  nicely  browned.  Moisten  a 
little  with  milk  or  cream,  and  fill  the  space  left  by  re- 
moving the  bones.  Sew  tightly  together  and  bake 
thoroughly.  Peeled,  raw  potatoes  are  very  nice  baked 
in  the  same  dish  with  the  pork.  A  medium  sized 
potato  will  require  a  little  over  an  hour  to  bake  in  a 
moderate  oven.  Apple  sauce,  sauerkraut,  or  cabbage 
cooked  with  a  little  vinegar,  are  nice  to  serve  with 
pork. 

Broiled  Pork. — Very  thin  slices  cut  from  a  leg  of 
pork,  or  the  cutlets,  or  the  chops,  are  extremely  nice 
and  delicate  when  broiled.  They  must  be  cut  thin; 
the  coals  must  be  bright  and  hot ;  and  the  meat  turned 
very  often.     Serve  on  a  hot  platter. 

Fried  Pork. — For  frying,  pork  should  not  be  cut 


280  HEALTH  ON  THE  FAEM 

over  a  half  an  inch  thick:  Cook  slowly  from  forty 
minutes  to  an  hour,  with  the  pan  closely  covered,  to 
keep  in  the  steam.  Pork  requires  a  long,  slow  process 
to  develop  its  flavor  and  tenderness.  Nearly  every- 
one cooks  it  too  fast,  and  for  too  short  a  time.  When 
thoroughly  steamed  and  nicely  seasoned  with  salt, 
pepper,  sage  and  a  little  onion,  well  fed  pork  is  as 
toothsome  and  dainty  as  turkey.  Make  a  brown  gravy 
and  pour  over  the  meat.     Serve  with  apple  sauce. 

Boiled  Pork. — Take  a  leg  of  pork,  or  a  shoulder,  and 
remove  the  bones.  Tie  closely  together  and  let  it  cook 
slowly  in  a  tightly  covered  pot  for  half  an  hour,  add- 
ing a  little  fat  if  necessary  to  keep  the  meat  from 
sticking.  Now  sprinkle  with  salt,  pepper  and  sage. 
Put  two  whole  onions  in  the  pot,  and  just  enough  boil- 
ing water  to  thoroughly  steam  the  meat.  Place  it  on 
the  back  of  the  stove  and  cook  over  a  slow  fire  for  four 
or  five  hours  until  thoroughly  tender  and  velvety. 
When  done  put  on  a  hot  platter  in  the  warming-oven. 
Thicken  the  gravy  with  flour,  adding  a  little  water  or 
milk  if  necessary,  then  let  it  boil  for  five  minutes  and 
strain.  When  properly  cooked  this  is  delicious  cold, 
and  almost  as  good  for  salad  as  chicken  or  turkey. 
If  desired,  peeled  raw  potatoes  may  be  browned  in  the 
pot  with  the  meat.  These  will  take  about  an  hour  to 
cook. 

Curing  Ham  and  Bacon. — To  have  good  ham  and 
bacon  the  meat  must  first  be  properly  cured  so  that 
the  lean  part  is  pink,  tender  and  soft  to  the  touch, 
while  the  fat  is  clear  and  white.  In  many  country 
homes  the  lean  meat  is  about  as  tough,  hard,  and  indi- 


APPENDIX  281 

gestible  as  sole  leather.  A  good  recipe  for  curing  is 
as  follows :  For  every  gallon  of  water  take  two  pounds 
of  coarse  salt  and  one-half  ounce  of  soda.  Boil  all 
together  and  skim  well,  and,  while  hot,  pour  over  the 
meat.  Put  in  a  cold  dry  place  with  a  stone  to  keep 
the  meat  well  below  the  water.  After  three  weeks, 
hang  the  meat  and  let  it  dry  for  two  or  three  days  be- 
fore smoking. 

Broiled  Ham. — Nothing  is  more  appetizing  for  sup- 
per than  broiled  ham,  served  with  mashed  potatoes, 
milk  toast,  or  a  poached  egg  on  dry  toast.  Cut  the 
ham  as  thin  as  possible,  and  broil  quickly  over  hot 
coals,  turning  constantly  until  the  fat  begins  to 
shrivel.  Have  everything  else  ready  so  that  it  can  be 
eaten  immediately.  Cold  cabbage  salad  is  nice  with 
this. 

Boiled  Ham. — If  quite  salty,  soak  the  ham  twenty- 
four  hours.  Put  it  in  a  large  kettle  with  a  generous 
supply  of  water,  and  allow  twenty-five  minutes  to  the 
pound  for  boiling.  Take  the  pot  from  the  fire  and 
let  the  meat  remain  in  the  water  until  nearly  cold. 
Sprinkle  with  pepper  and  rub  thoroughly  with  brown 
sugar;  put  the  ham  and  the  fat  from  the  liquor  into 
a  baking-pan  and  brown  for  about  an  hour  in  the 
oven.     Cut  as  thin  as  possible  when  serving. 

Frying  Ham. — Cut  the  ham  in  the  thinnest  possible 
slices,  with  a  large,  sharp  knife.  Have  the  frying- 
pan  hot,  and  cook  the  meat  just  enough  to  give  the  fat 
a  delicate  brown,  turning  frequently.  To  cook  ham  too 
much  is  to  make  it  tough,  hard,  dry,  and  indigestible. 
Put  the  ham  on  a  hot  platter  in  the  warming  oven. 


282  HEALTH  ON  THE  FAEM 

Add  a  cupful,  or  more,  of  fresh,  milk  to  the  grease  and 
thicken  with  flour.  Serve  with  boiled  potatoes.  In- 
stead of  making  a  gravy,  eggs  may  be  fried  in  the  fat. 
To  do  this  nicely  the  fat  must  not  be  burned.  The 
eggs  should  be  dropped  in  one  by  one,  allowing  them 
plenty  of  room  to  spread  out.  Cook  slowly  and  with 
a  spoon  baste  the  yolks  with  the  hot  fat  until  they 
sear,  being  careful  not  to  cook  the  egg  too  hard. 
These  eggs  are  very  nice  served  on  thin,  dry  toast,  or 
one  may  be  placed  on  each  slice  of  ham. 

Fried  Bacon. — Cut  the  bacon  into  very  thin  slices, 
and  cook  in  a  hot  frying-pan  just  long  enough  to  turn 
the  fat  to  a  delicate  brown.  If  cooked  too  long  it  is 
hard  and  indigestible,  besides  losing  its  delicacy  of 
flavor.  A  very  nice  way  to  cook  bacon,  instead  of 
frying  it,  is  to  roll  the  slices  up  into  curls,  skewer 
them  with  toothpicks,  and  place  them  in  a  baking-pan 
on  the  grate  of  a  hot  oven  until  they  are  slightly 
brown.  Serve  on  dry  toast.  They  should  be  eaten 
at  once. 

Broiled  Bacon. — Bacon  can  be  broiled  like  ham.  A 
very  nice  way  to  serve  it,  especially  for  an  invalid, 
is  to  toast  it  before  the  fire;  split  a  hot  biscuit  and 
make  a  sandwich  with  the  bacon.  Bacon  toasted  this 
way  and  eaten  when  very  hot  has  a  peculiarly  appe- 
tizing flavor. 

Unsmoked  Bacon. — Cut  in  thin  slices ;  roll  in  flour 
or  meal;  dust  lightly  with  pepper;  fry  over  a  mod- 
erately hot  fire  until  delicately  brown  and  crisp,  and 
put  on  a  warm  platter  in  the  warming  closet.  Add 
sufficient  fresh  milk  to  the  fat  to  make  the  requisite 


APPENDIX  283 

amount  of  gravy.  Season  with  a  little  salt  and  pep- 
per, and  thicken  with  flour.  Do  not  pour  over  the 
meat.     Serve  in  separate  dish. 

Boiled  Mutton. — Mutton  should  be  cooked  very  much 
like  beef, — just  enough  to  leave  a  faint  pink,  but  not 
enough  to  make  it  hard  and  develop  a  strong  taste. 
For  boiled  mutton  allow  ten  minutes  to  the  pound. 
Add  a  little  rice  to  make  the  meat  whiter  and  tenderer. 
Cover  with  boiling  water  and  cook  rapidly  for  fifteen 
minutes;  then  place  on  the  back  of  the  stove  where 
it  will  simmer  nicely  for  two  hours.  Young  tur- 
nips, boiled  with  the  mutton  are  a  very  nice  addi- 
tion. 

Mutton  Cutlets. — The  chops  should  be  thick. 
Grease  the  bottom  of  a  hot  frying-pan  just  enough 
to  keep  the  chops  from  sticking ;  place  over  a  hot  fire, 
and  turn  the  meat  constantly  to  keep  it  from  burning 
until  the  center  is  a  faint  pink.  Season  with  salt, 
pepper,  and  melted  butter  to  which  a  little  lemon  juice 
and  parsley  may  be  added. 

Boast  Mutton. — The  French  roast  mutton  in  a  slow 
oven  in  order  that  the  heat  may  penetrate  to  the  cen- 
ter without  injuring  the  outside.  Allow  twenty  min- 
utes to  the  pound,  or,  if  a  very  large  roast,  twenty- 
five  minutes  may  not  be  too  much,  providing  the  oven 
is  not  too  hot.  Season  with  salt  and  pepper,  and  put 
a  generous  supply  of  boiling  water  in  the  pan.  Baste 
frequently,  and  turn  the  meat  every  half  hour.  Place 
two  or  three  peeled  raw  potatoes  in  the  pan,  and  watch 
them;  if  they  begin  to  brown,  the  oven  is  too  hot. 
The  potatoes  should  keep  pace  with  the  mutton,  and 


284  HEALTH  ON  THE  FARM 

when  the  latter  is  half  done  the  former  should  be 
cooked  to  the  same  degree. 

Broiled  Mutton  Chops. — The  chops  should  be  cut  an 
inch  thick.  Trim  off  the  fat  and  scrape  the  bones. 
Roll  in  a  little  melted  butter  or  oil,  and  broil  over  a 
hot  fire,  turning  constantly  until  just  pink  within. 
Have  ready  a  mound  of  hot  mashed  potatoes  and  lay 
the  chops  around  it.  Pour  a  little  melted  butter  over 
them  and  serve  with  green  peas. 

PROPER  COOKING  OF  CEREALS. 

Starchy  foods  in  any  form  must  be  well  cooked. 
Gluey,  slimy  oatmeal,  full  of  hard  lumps  of  half- 
cooked  grains,  the  whole  forming  a  raw,  horrid  mass, 
is  very  different  from  the  smooth,  well  cooked,  easily 
digestible,  oatmeal  prepared  by  a  good  cook.  Rolled 
oats  are  more  easily  cooked  than  oatmeal,  as  they  are 
already  prepared.  For  four  people,  put  a  quarter  of 
a  teaspoonful  of  salt  into  four  cups  of  hot  water  and 
stir  in  slowly  one  cup  of  rolled  oats,  being  careful  not 
to  allow  lumps  to  form.  Cook  for  an  hour  in  a  double 
boiler. 

Hominy. — Hominy  is  seldom  well  cooked.  It  is 
often  lumpy  and  raw,  and  yet  has  a  burned  taste 
which  comes  from  being  cooked  in  too  little  water, 
while  if  too  much  is  used  it  goes  all  to  soup  and  can 
never  be  made  good.  Salt  a  quart  of  boiling  water, 
and  very  carefully  stir  into  it  a  cup  of  hominy.  Stir 
often  and  add  a  little  water  from  time  to  time  if  it 
gets  too  dry.  Cook  until  every  grain  is  thoroughly 
done. 


APPENDIX  285 

Rice, — Rice  is  rarely  well  prepared,  the  greatest 
trouble  being  to  get  each  grain  well  cooked  without 
making  it  mushy.  When  properly  cooked  each 
grain  will  be  firm  and  distinct,  and  at  the  same  time 
soft  and  tender.  Wash  half  a  cupful  of  rice  thor- 
oughly, put  it  in  a  quart  of  boiling  salted  water,  and 
let  it  boil  for  half  an  hour ;  then  drain  it  thoroughly 
and  steam  it  in  a  colander  for  an  hour. 

Corn-Bread. — Corn-bread  should  be  something 
like  rice:  every  particle  thoroughly  cooked  and  soft, 
and  yet  not  sticking  together,  so  that  the  inside  is 
dry  and  crumbly  while  the  outside  is  crisp  and 
nutty.  The  thinner  corn-bread  is  baked  the  more 
perfectly  it  cooks.  It  should  not  be  more  than  an 
inch  thick  and  preferably  less.  A  cannon-ball  of 
raw  meal,  with  only  the  thinnest  of  surfaces  de- 
cently baked,  is  an  insult  to  a  man's  intelligence 
as  well  as  to  his  digestion.  This  is  the  way  to  pre- 
pare it  properly.  Sift  a  teaspoonful  of  baking 
powder  into  a  pint  of  corn  meal.  Mix  in  a  piece  of 
butter  the  size  of  a  walnut  and  add  sweet  milk  until 
you  get  a  dough  that  can  be  kneaded  into  a  cake. 
Bake  in  a  hot  oven  until  brown  and  well  done.  A 
little  richer  corn-bread  is  made  by  heating  a  pint 
of  sweet  milk  and  pouring  it  over  a  pint  of  corn- 
meal.  Melt  a  piece  of  butter  the  size  of  a  walnut, 
beat  two  eggs,  add  a  little  salt,  and  mix  well  into 
the  meal.  Put  in  a  shallow  dish,  and  bake  about  a 
half  hour  in  a  quick  oven. 

Biscuits. — Biscuits  should  be  thin,  crisp,  delicately 
browned  and  free  from  flour.     The  inside  of  a  bis- 


286  HEALTH  ON  THE  FAEM 

cuit  should  be  flaky  and  dry.  Thick,  soggy,  heavy 
biscuits  impose  a  severe  task  upon  digestion.  Make 
the  biscuits  about  two  inches  in  diameter,  and 
three-quarters  of  an  inch  thick.  Bake  them  brown 
on  both  the  top  and  the  bottom.  It  is  much  easier  to 
make  light,  wholesome  biscuits  with  baking-powder 
than  with  soda.  Buttermilk  biscuits  are  very  deli- 
cate and  palatable,  but  not  quite  so  certain  to  turn 
out  well.  If  soda  is  not  properly  used  you  will  have 
a  yellow,  evil-smelling  compound,  or  else  there  will 
not  be  enough  soda  to  make  the  biscuits  rise,  and 
they  will  be  dangerously  heavy.  To  make  soda-bis- 
cuits sift  one  level  teaspoonful  of  soda,  one  half-tea- 
spoonful  salt,  and  one  quart  of  flour  together  three 
times  so  as  to  get  the  soda  thoroughly  well  mixed  in. 
Now  rub  two  tablespoons  of  lard  into  the  flour  and  add 
enough  buttermilk  to  make  a  soft  dough.  Roll  out 
into  a  sheet,  cut  into  small  thin  biscuits  and  bake 
in  a  hot  oven  until  well  browned.  Baking-powder 
biscuits  are  made  in  the  same  way,  by  using  two  tea- 
spoonfuls  of  baking-powder  in  place  of  the  soda,  and 
sweet  milk  instead  of  buttermilk. 

Yeast. — Put  three  hops  in  a  pot  containing  two 
quarts  of  cold  water.  Place  on  the  stove  and  see  that 
it  boils  twenty  minutes.  Have  a  pint  of  flour  in  a 
large  bowl  and  mix  into  it  a  tablespoonful  of  sugar, 
one  of  salt  and  a  teaspoonful  of  ginger.  Strain  the 
water  from  the  hops  into  this,  stirring  constantly. 
Allow  it  to  cool.  When  lukewarm  put  in  a  cup  of 
yeast  or  a  yeast-cake. 

Rolls. — At  night  take   one  half-cup   of  lukewarm 


APPENDIX  287 

water,  one  half-teaspoonful  of  salt,  three-quarters  of 
a  cup  of  yeast,  and  enough  flour  to  make  a  thin 
batter.  In  the  morning  add  to  this  a  pint  of  milk, 
a  teaspoonful  of  sugar,  a  half-cup  of  butter  and  beat 
in  flour  until  it  is  no  longer  sticky.  Set  it  in  a  warm 
place  to  rise  and  when  well  up  knock  back.  Repeat 
this  process,  and  when  it  comes  up  the  third  time 
make  it  into  rolls.  Let  it  rise  once  more  and  then 
bake  it. 

METHODS  WITH   CHICKEN. 

The  simplest  and  easiest  way  to  cook  chicken  is 
to  fry  it.  A  poorly  fed  chicken  is  better  stewed. 
For  baking  and  broiling  the  chicken  must  be  fat. 
In  whatever  way  the  chicken  is  cooked  there  is 
danger  of  its  being  tough,  dry,  stringy,  and  tasteless. 
Plain,  artless,  boiling  results  in  insipidity.  Quick, 
superficial  frying  means  tough  stringy  fibres;  and  a 
hot  oven  frequently  dries  the  meat  until  it  is  not  fit 
to  eat. 

Fried  Chicken. — All  housewives  think  they  can  fry 
chicken,  but  the  results  are  vastly  different,  accord- 
ing to  the  way  it  is  done.  You  may  have  a  tender, 
rich,  delicious  morsel,  or  tough  masses  of  meat, 
stringy,  tasteless  and  almost  impossible  to  chew.  Of 
course  the  condition  of  the  chicken  has  a  great  deal 
to  do  with  the  results.  A  tender,  well-fed  chicken 
will  fry  far  better  and  much  more  quickly  than  a 
thin,  scrawny  one.  The  thinner  the  chicken  the 
greater  the  necessity  for  care  in  cooking  it.  It 
must   be    cooked   slowly,    over    a   moderate   fire,    in 


288  HEALTH  ON  THE  FARM 

a  tightly  covered  pan,  until  it  is  perfectly  ten- 
der. Melt  a  little  fat  in  the  frying-pan;  flour,  salt, 
and  pepper  the  pieces  of  chicken  and  fry  them  in 
the  fat  until  nicely  browned  on  both  sides.  Now 
cover  closely  and  place  on  the  back  of  the  stove  where 
the  chicken  will  steam  for  half  an  hour.  When  ten- 
der take  up  on  a  hot  platter  and  put  in  the  warming 
oven.     Make  a  rich,  brown  gravy  and  pour  over  it. 

Boiled  Chicken. — Chickens  may  be  boiled  whole  or 
cut  into  pieces.  To  boil  whole  place  a  few  pieces  of 
unsmoked  bacon  in  a  stew-pan  that  is  deep  enough 
to  hold  the  chicken  and  can  be  tightly  covered.  Cook 
slowly  for  an  hour  without  adding  water,  turning 
it  often  until  it  is  evenly  browned.  Now  add  a  small 
onion,  some  raw  peeled  potatoes  not  larger  than  an 
egg,  and  a  little  boiling  water.  Cook  over  a  brisk 
fire  for  three-quarters  of  an  hour.  Salt  and  pepper 
the  chicken  and  put  it  and  the  potatoes  in  a  baking- 
dish  in  a  hot  oven  while  making  the  gravy.  A  couple 
of  hard-boiled  eggs  chopped  very  fine,  and  a  little 
chopped  parsley,  improve  the  gravy. 

Baked  Chicken. — A  properly  baked  chicken  is 
tender,  juicy,  and  has  a  rich  flavor,  while  one  im- 
properly baked  is  tough,  dry,  stringy,  and  tasteless. 
To  bake  a  chicken  properly  the  oven  must  not  be 
too  hot;  the  chicken  must  be  repeatedly  basted,  and 
cooked  until  it  is  tender,  but  not  until  all  dried  up. 
Stuffing  the  chicken  improves  the  flavor.  To  make 
the  dressing,  melt  enough  of  any  kind  of  wholesome 
fat  in  a  hot  frying-pan  to  keep  the  bread  crumbs 
from  sticking,  and  fry  in  it  a  large  onion,  chopped 


APPENDIX  289 

fine,  until  it  is  tender.  Place  the  dry  bread-crumbs 
into  the  fat,  and  cook  for  half  an  hour  over  a  slow 
fire,  stirring  often  to  keep  from  sticking,  until  the 
crumbs  are  slightly  browned  and  well  dried.  Season 
with  salt,  pepper  and  a  little  celery-salt,  and  moisten 
with  just  enough  milk  to  make  it  stick  together. 
Always  taste  the  dressing  to  see  if  it  is  properly 
seasoned.  A  well-fed  chicken  can  be  baked  more 
rapidly  than  a  thin  one.  If  the  chicken  is  thin  add 
plenty  of  fat  to  the  water  in  the  baking-pan;  cover 
closely  and  cook  slowly  and  carefully  until  it  is 
tender,  turning  very  often;  if  it  is  fat  and  well-fed 
put  plenty  of  wholesome  grease  in  the  baking-dish, 
and  without  covering  it,  cook  in  a  hot  oven,  basting 
frequently.  A  young,  fat  chicken  will  bake  in  an 
hour.  An  older  fowl  may  require  two  or  three 
hours.  It  is  a  good  plan  to  allow  the  chicken  plenty 
of  time  and  then,  if  done  too  soon,  to  cover  it  closely 
and  keep  it  warm  on  the  back  of  the  stove.  Use 
just  enough  water  while  baking  to  keep  the  fat  from 
sputtering.  If  the  water  is  cooked  out  towards  the 
end,  and  the  chicken  is  thoroughly  basted,  the  skin 
will  take  on  a  rich,  thick  glazing  that  is  highly  cred- 
itable to  the  skill  of  the  cook.  Delicious  gravy  can  be 
made  of  the  fat  by  adding  milk  and  thickening  with 
flour. 

Smothered  CJiicken. — Use  a  frying-size  chicken. 
Split  it  down  the  back  and  rub  with  a  little  salt. 
Put  it  in  a  pan  with  a  slice  of  bacon  and  a  pint 
of  water.  Cover  the  pan  closely  and  let  it  simmer 
on  top  of  the  stove  from  one  to  two  hours,  or  until 


290  HEALTH  ON  THE  FAEM 

the  chicken  is  thoroughly  tender.  When  done 
sprinkle  with  flour  and  baste  well.  Add  a  small 
tablespoon  of  butter,  and  put  in  the  oven  and  cook 
until  brown. 

Broiled  Chicken. — A  young,  tender,  fat  chicken  is 
better  broiled  than  any  other  way.  It  has  a  finer 
flavor;  is  tenderer,  more  juicy  and  more  easily 
digested;  in  fact  broiled  chicken  is  one  of  the  most 
delicious  dishes  that  can  be  served.  There  is  no 
earthly  use,  however,  in  trying  to  broil  a  chicken  that 
is  not  fat  and  nice.  If  the  chicken  is  a  little  too 
old  to  broil  whole  the  breast  will  still  be  tender. 
Flatten  the  chicken  by  pounding  it.  Have  a  bed  of 
clear,  bright  coals  and  a  hot  gridiron  well  greased  to 
prevent  sticking.  Cover  with  a  baking-dish  and 
turn  often,  allowing  the  bony  side  to  stay  down 
longer  than  the  other  side.  From  fifteen  to  twenty 
minutes  should  be  enough,  but  it  is  always  best  to 
test  with  a  fork  by  pulling  the  fibres  apart  to  see 
that  they  are  not  raw.  As  soon  as  the  raw  look  has 
disappeared  the  chicken  is  done.  The  least  over- 
cooking injures  the  flavor.  Serve  on  a  hot  platter. 
Pour  over  a  little  melted  butter,  seasoned  with  lemon 
juice  and  chopped  parsley. 

To  bake  or  boil  a  turkey  proceed  the  same  as  for 
chicken,  simply  allowing  more  time.  An  eight-pound 
turkey  will  require  three  hours  to  roast. 

MAKING   GOOD   SOUPS. 

Vegetahle  Soups. — The  simplest  and  most  easily 
prepared   soups   are   those   made   from   peas,   beans, 


APPENDIX  291 

tomatoes,  asparagus,  celery,  carrots,  onions,  and 
potatoes.  They  require  neither  meat  nor  any  previ- 
ous preparation,  but  can  be  made  and  eaten  at  once. 
These  soups  are  somewhat  paradoxical  because  they 
are  both  cheap  and  rich;  deliciously  simple  and  sim- 
ply delicious.  Take  enough  of  any  of  these  vegeta- 
bles to  furnish  sufficient  soup  after  they  have  been 
rubbed  through  a  strainer  and  thinned  with  milk 
or  cream.  Cook  the  vegetables  thoroughly  until  per- 
fectly soft,  so  that  they  can  be  easily  rubbed  through 
a  coarse  strainer.  Add  enough  milk  to  this  puree 
to  make  it  about  the  thickness  of  cream.  Season  with 
salt,  pepper,  and  a  little  celery-salt,  and  serve  with 
bits  of  bread  browned  crisp  in  the  oven. 

When  the  vegetables  can  be  got  fresh  from  the 
garden  nothing  is  more  delicious  than  these  soups, 
and  in  winter,  canned  peas  and  dried  beans  make 
excellent  substitutes.  In  making  potato  puree  two 
onions  boiled  with  the  potatoes  improve  the  flavor. 
Potato  soup  without  onion  is  tasteless;  a  little  celery 
boiled  in  with  the  potatoes  and  onion,  makes  it  still 
nicer.  Tomato  soup  is  also  better  slightly  flavored 
with  onion  and  a  little  carrot.  A  little  cold  boiled 
rice,  simmered  for  a  half-hour  in  the  soup  after  the 
milk  has  been  added,  is  an  excellent  addition.  These 
soups  are  also  delicious  when  made  rather  thin  with 
milk  and  then  thickened  by  putting  the  well-beaten 
yolks  of  two  eggs  into  the  hot  soup-tureen,  and  stir- 
ring vigorously  while  adding  the  soup ;  this  last  soup 
must  be  served  at  once,  as  it  cannot  stand  after  the 
eggs  are  added. 


292  HEALTH  ON  THE  FARM 

Meat  Soups, — These  soups  should  always  be  made 
the  day  before  required  in  order  to  thoroughly  re- 
move the  fat,  which  cannot  be  done  until  it  hardens 
on  the  top  of  the  soup.  Nothing  is  more  disgusting 
than  greasy  soup.  The  foundation  for  an  infinite 
variety  of  soups  is  made  by  boiling  about  a  pound 
of  meat  in  three  pints  of  water.  After  the  meat  is 
cooked  to  pieces  strain  it  out  and  keep  the  well- 
skimmed  liquor,  or  ** stock,"  as  it  is  called,  in  a 
stone  jar  in  a  cool  place.  It  should  form  a  jelly, 
and  in  order  to  prepare  a  different  soup  for  each 
day,  it  is  only  necessary  to  heat  some  of  the  jelly  and 
flavor  it  differently.  For  instance:  Chop  fine  one 
small  onion  to  each  person  and  fry  it  in  butter,  or 
in  some  of  the  grease  taken  off  the  soup,  until  tender 
and  slightly  brown.  Pour  over  enough  stock  and  let 
stand  for  half  an  hour.  Serve  with  a  little  grated 
cheese.  Cabbage  soup  is  made  in  the  same  way  ex- 
cept that  it  takes  longer  to  cook  the  cabbage.  Instead 
of  one  vegetable  several  may  be  used.  Turnips, 
cabbage,  onions,  and  carrots  in  about  the  same  pro- 
portion, chopped  fine  and  fried  tender,  without  any 
water,  and  added  to  the  soup,  make  what  is  known  in 
France  as  Julienne  soup. 

EGGS   IN   SEVERAL   FORMS. 

Coddled  Eggs. — The  most  delicate  way  to  cook  an 
egg  is  to  coddle  it.  Put  six  into  a  vessel  that  will 
hold  two  quarts.  Fill  with  boiling  water,  cover 
closely,  and  let  it  stand  in  a  warm  place  for  ten 
minutes.     If  you  desire  them  better  cooked  let  them 


APPENDIX  293 

stay  in  the  water  longer.  If  you  want  to  do  but  one 
egg,  put  it  in  a  quart  of  boiling  water,  cover  and  let 
stand  five  minutes. 

SJiirred  Eggs. — To  shirr  an  t^^  break  it  into  a 
saucer  or  any  small  dish  that  has  been  well  greased. 
Put  into  a  hot  oven  and  leave  until  glazed.  Season 
and  serve  at  once. 

Scrambled  Eggs. — Heat  a  teaspoonful  of  milk  to 
each  egg  in  a  sauce-pan  not  more  than  a  quarter  of  an 
inch  deep  and  about  the  right  size  to  hold  the  quantity 
of  eggs  desired.  Add  a  little  salt,  pepper,  and  but- 
ter. "When  hot  put  in  the  eggs,  and  as  they  lie  on 
the  bottom  of  the  pan,  scrape  off  with  a  spoon  letting 
the  raw  part  take  the  place  of  those  portions  already 
cooked,  and  continue  this  until  a  creamy  custard  is 
formed.  Be  careful  not  to  cook  the  eggs  so  long  that 
this  custard  is  changed  to  a  hard  mass. 

PROPER  COOKING  OF  VEGETABLES. 

The  general  tendency  in  cooking  vegetables  is  to 
use  altogether  too  much  water  so  that  they  become 
soaked  and  tasteless.  The  ideal  way  to  cook  most 
vegetables  is  to  use  as  little  water  as  possible;  just 
a  little  in  the  bottom  of  the  pot  so  that  the  vegetables 
will  not  stick  and  burn,  but  steam  through  in  their 
own  juices  until  thoroughly  tender  and  full  of  their 
own  flavor.  The  fire  should  not  be  too  hot;  the  pot 
should  be  tightly  covered;  a  sufficient  amount  of 
butter  must  be  added  when  the  vegetable  is  about 
half  done;  and  plenty  of  time  given  to  allow  it 
to    simmer    and    steam    until    thoroughly    flavored. 


294  HEALTH  ON  THE  FAEM 

Onions,  beans,  carrots,  and  cabbage  are  most  deli- 
cate when  chopped  fine,  cooked  until  tender  in  a 
very  little  water,  seasoned  with  salt,  pepper,  and 
butter,  covered  with  milk,  and  allowed  to  stand  on 
the  back  of  the  stove  for  twenty  minutes  until  the 
flavor  is  thoroughly  developed. 

Boiled  Potatoes. — Potatoes  should  not  be  peeled 
before  boiling,  but  should  be  thoroughly  washed  and 
rinsed.  They  should  be  put  in  an  abundance  of 
boiling  water,  well  salted,  and  covered  tightly. 
When  tender  pour  off  all  the  water,  cover  the  pot 
with  a  towel  and  let  it  stand  on  the  back  of  the  stove 
for  ten  minutes. 

Baked  Potatoes. — If  baked  potatoes  stand  they  lose 
their  flavor.  A  baked  potato,  eaten  as  soon  as  done, 
is  sweet,  dry  and  mealy.  Allow  them  to  stand  even 
for  ten  minutes  and  the  flavor  is  lost,  and  they  be- 
come wet  and  tasteless.  A  pleasant  change  is  to 
peel  the  potatoes  before  baking.  These  must  be 
eaten  as  soon  as  they  come  from  the  oven  or  they  lose 
their  crispness. 

Beans. — Nothing  is  more  valuable  for  winter  food 
than  beans.  They  give  as  much  strength  as  beef- 
steak and  are  far  less  expensive.  Soak  them  in 
plenty  of  water  over  night;  add  a  generous  piece  of 
unsmoked  bacon ;  let  simmer  on  the  back  of  the  stove 
until  they  are  tender  and  the  water  is  well  cooked 
away;  cover  with  milk,  and  either  let  them  stand 
on  the  back  of  the  stove  until  the  milk  is  thickened, 
or  put  them  into  a  shallow  baking-dish  and  bake 
until  nearly  dry.     Serve  either  hot  or  cold. 


APPENDIX  295 


SOME   CAPITAL  DESSERTS. 


Apple  Pudding. — Peel  and  slice  enough  apples  to 
nearly  fill  your  pudding-dish,  sugar  to  taste,  and 
grate  over  them  a  little  nutmeg.  Also  add  a  little 
water.  Now  make  a  batter  as  follows:  Three 
quarters  of  a  cup  of  sugar ;  a  piece  of  butter  the  size 
of  a  small  egg^  one  half-cup  of  milk,  one  egg,  a 
pinch  of  salt,  a  teaspoonful  of  baking-powder,  and 
one  and  one-eighth  cups  of  flour.  This  is  an  ex- 
tremely nice,  wholesome  pudding,  which  can  be 
served  with  either  cream  or  hard  sauce. 

To  make  hard  sauce  take  a  half-cup  of  butter  and 
cream  it  with  a  fork;  add  a  cupful  of  sugar  and 
beat  until  nicely  mixed  and  creamy.  Flavor  to  taste 
and  sprinkle  a  little  nutmeg  over  it. 

Cottage  Pudding. — One  cupful  of  sugar,  one  table- 
spoonful  of  butter,  one  half-cupful  of  milk,  two 
eggs,  one  and  one-half  cupfuls  of  flour,  and  one  tea- 
spoonful  of  baking-powder.  For  the  sauce,  take 
three  and  a  half  cupfuls  of  boiling  water  and  stir 
in  it  a  cupful  of  sugar,  and  a  tablespoonful  of  either 
flour  or  corn-starch  rubbed  smooth  with  a  little  cold 
water.  Cook  well  for  two  or  three  minutes;  take 
the  pan  from  the  fire,  add  the  butter  and  flavor  as 
you  prefer. 

Batter  Pudding  Boiled  or  Baked. — One  quart  of 
milk,  six  eggs  beaten  separately,  six  tablespoonfuls 
of  flour  worked  gradually  into  the  yolks  of  the  eggs, 
and  a  pinch  of  salt.  Bake  or  boil  about  three-quarters 
of  an  hour.     Serve  with  sauce. 


296  HEALTH  ON  THE  FAEM 

Cream  of  Corn-starch. — One  quart  of  milk,  four 
eggs,  one  half-cupful  sugar,  four  tablespoonfuls  of 
corn-starch  dissolved  in  a  little  milk.  Into  a  pint 
of  the  milk  put  the  sugar,  and  place  on  the  stove 
to  heat.  When  very  hot  gradually  stir  in  the  corn- 
starch and  beat  well.  Have  ready  the  whites  of  the 
eggs,  and  beat  them  into  the  milk;  flavor  as  pre- 
ferred. Take  the  other  pint  of  milk,  the  four  yolks 
and  four  light  tablespoonfuls  of  sugar,  and  place 
them  over  the  fire,  stirring  constantly.  This  makes 
a  nice  custard.  Just  before  serving  pour  the  custard 
over  the  pudding. 

Caramel  Custard. — One  egg  for  each  person;  also 
one  teaspoonful  of  milk  for  each  person.  Put  the 
yolks  and  milk  together  with  a  tablespoonful  of 
sugar  to  each  egg.  Have  ready  some  caramel,  and  stir 
in  enough  to  give  a  decided  flavor.  Put  this  into 
cups  or  baking-dishes,  and  set  in  a  pan  of  hot  water 
on  top  of  the  stove  for  twenty  minutes;  then  in  the 
oven  until  the  custard  sets.  Serve  cold.  For  the 
caramel,  take  two  cupfuls  of  sugar  (preferably 
brown)  and  put  it  in  a  frying-pan  with  a  teaspoonful 
of  water.  Cook  until  well  burned.  Add  a  cup  of 
water,  and,  when  cold,  put  it  in  a  bottle  or  fruit-jar. 
This  quantity  will  last  a  long  time. 

Brown  Betty  Pudding. — Take  a  cupful  of  grated 
bread-crumbs,  two  cupfuls  of  finely  chopped,  tart 
apples,  half  a  cupful  of  brown  sugar,  a  teaspoonful 
of  cinnamon,  and  one  tablespoonful  of  butter.  But- 
ter a  deep  pudding-dish,  and  put  a  layer  of  apples  on 
the  bottom;  then  sprinkle  with  sugar,  cinnamon  and 


APPENDIX  297 

bits  of  the  butter.  Put  in  another  layer  of  apples, 
and  proceed  as  before  until  all  the  ingredients  have 
been  used.  Cover  the  dish  and  bake  for  three- 
quarters  of  an  hour  in  a  moderate  oven;  remove  the 
cover  now  and  brown  the  pudding.  Serve  with  sugar 
and  cream. 

Rice  Pudding, — One  cupful  of  boiled  rice  (better 
if  still  hot),  three  cupfuls  of  milk,  three-quarters  of 
a  cup  of  sugar,  a  tablespoonful  of  corn-starch,  and 
two  eggs;  add  flavoring.  Dissolve  the  corn-starch 
with  a  little  of  the  milk,  and  stir  it  into  the  rest  of 
the  milk;  also  add  the  yolks  of  the  eggs  and  the 
sugar  beaten  together.  Put  this  over  the  fire  and 
when  hot  add  the  rice.  Stir  it  carefully  until  it  be- 
gins to  thicken,  then  take  it  off  and  add  the  flavoring. 
Put  it  into  a  pudding-dish  and  bake  in  the  oven. 


THE  END 


INDEX 


Accidents,  223. 

Acid,  carbolic,  for  Rhus  poi- 
soning, 260  J  in  wounds, 
231;  poisoning  by,  253;  of 
fruit,  133,  146;  picric,  241; 
uric,  149. 

Acrodinia,  9. 

Agaricus  campestris,  256. 

Air,  181. 

Air-space,  45. 

Albumen,  105. 

Albumins,   98,    104,    117,   131. 

Alcohol  and  its  effects,  155; 
for  Rhus  poisoning,  260;  of 
no  value  in  snake-poison- 
ing, 270;  predisposes  to 
consumption,  183 ;  predis- 
poses to  heat-prostration, 
244. 

Amanita  muscarius,  258. 

Amanita  phalloides,  257. 

Ammonia,  aromatic  spirits  of, 
259. 

Anaphylaxis,  204. 

Ancistrodon  contortrix,  263. 

Ancistrodon  piscivorus,  262. 


Animals,  bites  of,  249;   locar 

tion  of  quarters,  61. 
Anopheles,  41,  171,  174. 
Antidotes     for     poisons,     see 

under  names  of  poisons. 
Antiseptics,  231,  247. 
Antitoxin,  for  diphtheria,  198, 

203;  for  lockjaw,  233. 
Apples,  147. 
Arrowroot,  112. 
Arsenic,  252. 
Arteries,  229. 
Artichokes,  136. 
Asparagus,  142. 
Atropine,  259. 

B 

Bacillus  tuberculosis,  179. 

Bacillus  typhosus,  186. 

Bacon,  broiled,  282 ;  curing  of, 
280;  fried,  282;  importance 
of,  121,  122;  unsmoked, 
282. 

Baking,  proeess  of,  166. 

Baths,  for  sick  people,  221 ; 
hot  and  cold,  13;  impor- 
tance of,  12;  sea,  5. 


299 


300 


INDEX 


Beans,  bad,  give  lathyrismus, 
9;  how  to  cook,  294  j  value 
of,   133,   134. 

Bed-bug,  9. 

Bedmaking,  219. 

Beef,  broiled,  275;  fried,  275; 
Hamburg  steak,  274 ; 
hashed,  276;  pot-roast,  274; 
roast,  273;  value  of,  20. 

Beer,  162. 

Beets,  136,  138. 

Beri-beri,  113. 

Beverages,  30;  alcoholic,  32; 
medicinal,  33 ;  "soft  drinks," 
32. 

Biliousness,  93. 

Biscuits,  285. 

Bites  of  animals,  flies,  mos- 
quitoes and  snakes,  see  un- 
der several  subjects. 

Bleeding,  how  to  stop,  228;  in 
consumption,  180;  in  ty- 
phoid fever,  187. 

Blisters,  247. 

Blood-vessels,  95. 

Bottle,  for  infants,  73. 

Brandy,  160. 

Bread,  and  its  relations,  104; 
baking  of,  166;  corn-bread, 
108,  111,  285;  diseases  de- 
rived from  decomposed,  9; 
graham-bread,  107;  rye- 
bread,  108;  why  wheat- 
bread  is  the  best,  106. 

Bricks,  40. 

Bright's  disease,  95,  145,  156, 
157,  158,   163,  173,  201. 


Broncho-pneumonia,  201, 
Bruises,  238. 
Brussels-sprouts,  139. 
Burns,  240. 
Butter-milk,  150. 


Cabbage,  138. 

Cake,  115. 

Calomel,  94. 

Calories,  102. 

Carbohydrates,  98, 

Carron-oil,  241. 

Carrots,   136. 

Cat,  conveys  diphtheria,  10; 
harbors  tapeworms,  10. 

Cauliflower,  139. 

Caustic,  213. 

Celery,  141. 

Cellulose,  131. 

Cereals,  284. 

Charlatans,  7. 

Chewing,  29. 

Chicken,  baked,  288;  boiled, 
288;  broiled,  290;  fried, 
287;  smothered,  289. 

Chickory   (salad),  142. 

Chilblains,  246. 

Child,  diseases  of,  82,  89;  ex- 
ercise of,  79 ;  hygiene  treat- 
ment of,  88;  ill-treatment 
of,  64;  instruction  in  cases 
of  accident,  223 ;  sleep  neces- 
sary to,  79;  syringe  for,  84. 

Chills-and-fever,  see  Malaria. 

Chocolate,  31. 

Cholera,  8,  9,  140. 


INDEX 


301 


Chromic  acid,  209. 

Cisterns,  59. 

Clams,  122. 

Cleanliness,  220. 

Clothing,  18. 

Cocoa,  31. 

Cod-liver  oil,  125. 

Coffee,  31,  151. 

Cold,  accidents  arising  from, 
41. 

Cole,  139. 

Colic,  cause  of,  67;  treatment 
of,  84. 

Collodion,  232. 

Color,  in  clothing,  21. 

Constipation,  85. 

Cooking,  164,  170. 

Copperhead,  263,  266. 

Coral-snakes,  262,  263,  267. 

Corn,  110. 

Cornstarch,  112. 

Corrosive  sublimate,  231. 

Cotton-mouth,  262,  266. 

Cows,  carry  tapeworm,  51;  in- 
fected with  tuberculosis, 
182. 

Crotalus,  262. 

Croup,  membranous,  198 ; 
treatment  of,  86. 

Cucumber,  141. 


Dandelion,  138. 
"Death-cup,"  257. 
Dextrose,  126. 

Diarrhoea,    reason    for,     144; 
treatment  of,  82. 


Diet,  for  the  sick,  221;  vege- 
tarian,  130. 

Diphtheria,  conveyance  of,  9; 
description  and  treatment, 
198. 

Dipsomaniac,  157. 

Dirt-eaters,  196. 

Diseases,  avoidable,  171;  con- 
tagious, 89;  contraction  of, 
8;  digestive,  82.  See  also 
names  of  diseases. 

Disinfectants,   192. 

Dog,  conveys  diphtheria,  9; 
dangers  of,  62;  description 
of  rabies  in,  211;  harbors 
tapeworm,  9,  10. 

Drinks,  see  Beverages. 

Drowning,  224. 

Dry-closet  system,  53. 

Dysentery,  8,  9,  43,  140. 

Dyspepsia,  145,  158. 


Earth,  diseases  contracted 
from,  8. 

Eating,  28;  importance  of, 
92;  over-eating  too  preva- 
lent, 95. 

Eggs,  coddled,  292;  in  vege- 
tarian diet,  130;  nitroge- 
nous food,  118;  scrambled, 
293 ;  shirred,  293 ;  value  of, 
123. 

Flaps  euryxanthus,  263. 

Flaps  fulvius,  263. 

Emergencies,  223. 

Emetics,  251-259. 


302 


INDEX 


Endive,  142. 
Ergot,  108. 
Ergotism,  9. 
Ethers,  compound,  98. 
Exercise,  79. 

F 

Fabrics,  20. 

Eats,  98,  103;  in  vegetables, 
131;  unwholesomeness  of, 
115;  value  of,  123. 

Eever,  malaria,  see  Malaria; 
scarlet,  90;  typhoid,  con- 
traction of,  8,  9,  43,  140, 
221;  description  and  treat- 
ment, 185;  yellow,  9,  41,  43. 

Figs,  146. 

Filaria,  9. 

Fireplace,  47. 

Fish,  decomposed,  source  of 
ptomaine  poisoning,  9;  ni- 
trogenous food,  118;  value 
of,   122. 

Fly,  conveyor  of  disease,  9, 
10,  43;  in  sick-room,  219. 

Fly-agaric,  258. 

Flukes,  140. 

Foods,  28,  99;  albuminous, 
119;  amount  necessary,  96; 
breakfast- foods,  1 13 ;  dis- 
eases contracted  from,  8; 
in  sick-room,  221 ;  Mellin's 
food,  86;  nitrogenous,  98, 
117;  nutritive  substances  in, 
98;  raw,  105,  164;  starchy, 
104,   165,    168;    tables,    100. 

Formaldehyde  gas,  192. 


Frost-bite,  245. 

Fruits,  as  food,  30;  dangers 
in,  144;  diseases  contracted 
from,  9 ;  not  nutritious,  146. 

Furnace,  46. 


Game,  122. 
Garlic,  140. 
Gin,    160. 
Glanders,  10. 
Glucose,  126. 
Gout,   156,  163. 
Grape-fruit,  147. 
Greens,  138. 
Ground-itch,   195. 


Haig,  a  physician,  148. 

Ham,  boiled,  281;  broiled, 
281;  curing  of,  280;  fried, 
281;  wholesomeness  of,  121. 

Headache,  33. 

Health,  5. 

Heat,  accidents  arising  from, 
241;  for  house,  45;  in  sick- 
room, 218.  See  also  Calo- 
ries. 

Heat-prostration,  244. 

Hiccough,  250. 

Hog,  51. 

Hog-meats,  120. 

Hominy,  284. 

Hookworm,  8;  method  of 
transmission,  50,  52;  de- 
scription and  treatment  of 
disease,  193. 


INDEX 


303 


Horses,  convey  glanders,  10; 
killed  by  bad  corn,  109. 

House,  materials  for,  39;  san- 
itation of,  35. 

Husks,  107. 

Hydrophobia,  from  dog's  bite, 
9,  249;  description  and 
treatment,  211. 

Hygiene,  1,  6;  of  infancy  and 
childhood,  63;  of  the  per- 
son, 12;  of  the  sick-room, 
217. 

Hypersensitiveness,  204. 


Indigestion,  145. 

Infants,   hygiene  and  feeding 

of,  63;  weaning  of,  67. 
Iodine,  as  antiseptic,  231;  in 

blisters,  247. 


Kak-ke,  9,  113. 
Kala-azar,  9. 
Kissing,  89. 


Lathyrismus,  9. 
Lead- water,  261. 
Leeks,   140. 
Legumes,   133. 
Legumins,  98,  118. 
Lemons,   146. 
Lentils,  133,  134. 
Lettuce,  139. 


Ligature,  230,  270. 

Lime-water,  71,  261. 

Liquids,  148. 

Liquors,  malt,   162. 

Liver,    93;    cirrhosis    of    the, 

158. 
Lockjaw,   227;    antitoxin   for, 

232. 
LoeflBer,  discovered  diphtheria 

germ,  198. 

M 

Malaria,  conveyed  by  mos- 
quito, 9,  41,  43;  description 
and  treatment,  171. 

Maltose,  86. 

Massasauga,  266. 

Mastication,  96. 

Meat,  cooking  of,  168;  nitrog- 
enous food,  118;  source  of 
ptomaine  poisoning,  9 ;  value 
of,  119. 

Medicine,  221;  patent,  91,  158. 

Menniges,  207. 

Meningitis,  cerebrospinal, 

206. 

Miorococcus  intracellulais, 
207. 

Milk,  an  ideal  food,  128;  apt 
to  promote  indigestion,  150; 
as  a  drink,  31-32;  in  vege- 
tarian diet,  130;  infected 
with  tuberculosis,  182; 
malted,  86;  modified  cow's, 
67;  mother's,  65;  pepto- 
nized, 75;  sterilized  (Pas- 
teurized), 74;  table  for  cal- 


304 


INDEX 


culating  proportions  of  milk 

to  be  fed,  70. 
Mint,  142. 
Moccasin    (snake),    261,    262, 

263,  266. 
Mosquito,  9,  41,  171,  173. 
Mouse,  9. 
Mushrooms,  256. 
Mutton,    boiled,    283;     chops, 

284;     cutlets,     283;      roast 

283;  value  of,  120. 

N 

Necator  Americanus,  193. 
Nervousness,  88. 
Nipple,  73. 
Nose,  184. 
Nursing,  217. 


Oatmeal,  114,  284. 
Okra,   142. 
Opiates,  85. 
Opium,   254. 
Oysters,   1.18,   122. 


Pains,  rheumatic,   145. 
Paris  green,  252. 
Parsley,  142. 
Parsnips,  136. 
Pasteur,  214. 
Pastries,  115. 
Peaches,    146. 
Peanuts,   133,  134. 
Peas,  133,  134. 
Pellagra,  9,  109. 


Peppers,  green,  142. 

Phosphorus,  253. 

Pickles,  144. 

Pieplant,    142. 

Pilot-snake,  262. 

Pit-vipers,  261,  265. 

Plague,  bubonic,  9. 

Plasmodium  malaria,  171. 

Plaster,  for  blisters,  247;  for 
sprains,    235. 

Poison-dogwood,  260. 

Poison-elder,  260. 

Poison-ivy,  259. 

Poison-oak,   259. 

Poisons,  acid  and  alkaline, 
252;  ptomaine,  9;  treat- 
ment of  poison  cases,  with 
antidotes,  251. 

Poison-sumach,    260. 

Pork,  boiled,  280;  broiled, 
279;  fried,  279;  roast,  279. 

Potassium  permanganate,  254, 
255,  269. 

Potatoes,  135,  136;  baked, 
294;  boiled,  '294;  cooking 
of,  167;  disadvantages  of, 
112, 

Pbultry,   122. 

Privies,  49,  52,  198. 

Ptomaines,    poisoning    by,    9. 

Puddings,  apple,  295;  batter, 
295;  brown  betty,  296;  car- 
amel custard,  296;  cottage, 
295;  cream  of  cornstarch, 
296;  rice,  297. 

Pumpkin,  143. 

Pus,  232. 


INDEX 


305 


Q 

Quacks,  medical,  4,   7. 
Quinine,  173. 


Rabies,  see  Hydrophobia. 

Radishes,  136. 

Rat,  9. 

Rat-poison,  25. 

Rattlesnake,    261,    262,    264; 

ground-rattlers,  262,  265. 
Recipes,  273. 
Resins,  231. 

Respiration,  artificial,  225. 
Rest,  need  of,  22. 
Rhubarb,    142. 
Rhus,  poisoning  by,  259. 
Rhus  toxicodendron,  259. 
R?ius  venenata,  259. 
Rice,  boiled,  285;   cooking  of, 

167;  value  of,  113. 
Rochdale,   system   of,   53. 
Rolls,  286. 
Rum,  160. 

S 

Salad  plants,  139. 
Saliva,  29. 
Sanitation,  35. 
Sauerkraut,  139. 
Scab,  233. 

Schafer,  Prof.,  system  of  arti- 
ficial respiration,  225. 
Screens,  41,   176,  219. 
Sewage,  disposal  of,  49. 
Shallots,    140. 
Sheet,  rubber,  219. 


Sick-room,  217. 

Sistrurus,  262. 

Sleep,  26,  78. 

Sleeping-sickness,  1. 

Snake,  harlequin,  262. 

Snake-bites,  268. 

Snakes,   columbine,   262,   263; 

elapine,  263;  non- venomous, 

264;  venomous,  261;  viper- 

ine,  261. 
Soups,   meat,  292  j   vegetable, 

290. 
Sours,  147. 
Spinach,  138. 
Splints,  235. 
Sprains,  234. 
Sputum,  184. 
Squash,   143. 
Starches,  98,  104;  changes  in, 

165;     in    cooking,    97;     in 

vegetables,  131;  raw,  105. 
Steam,  46. 
Stove,  47. 
Streams,  60. 
Strychnine,  as  antidote,  269 

poisoning  by,  254. 
Sugar,   consumption   of,    126 

from  beets,  136;   in  vegeta 

bles,    131;    kinds    of,    126 

raw,  105. 
Sunstroke,  242. 
Swamp-dogwood,  260. 
Syringe,    84. 
Syrups,  33;  soothing,  255. 


Tapeworm,  8,  9,  51. 


306 


INDEX 


Tea,  31,  152. 

Teeth,  care  of,  80,  248 ;  teeth- 
ing of  infants,  80;  tooth- 
ache, 248. 

Toadstool,  see  Mushroom. 

Tobacco,  34. 

Tomato,   141. 

Tonsilitis,  follicular,  200. 

Toothache,  248. 

Treatment,  immunizing,  205  j 
pasteur,  214. 

Tricina,  18. 

Tuberculosis,  94,  95,  156;  de- 
scription and  treatment, 
178. 

Tubers,  135. 

Turnips,  136,  137,  138. 


Vaccination,  88. 

Veal,  boiled,  277;  fried,  277; 

jellied,     278;     roast,  276; 

stew  or  pot-pie,  277. 

Vegetables,    cooking    of,  293; 

digestibility    of,    132,  133; 

diseases  contracted  from,  9. 


Ventilation,  48,  218. 
Vinegar,  133,  136,  147. 
Vipers,     262.     See     also     pit- 
vipers. 
Vomiting,  67,  87. 

W 

Waffles,   107. 

Wall-paper,  41. 

Water,  as  a  drink,  30,  148; 
dangers  of,  140;  diseases 
contracted  from,  8;  for 
heating,  46;  for  poisons, 
251;  for  wounds,  230. 

Water-supply,  57. 

Wells,  68. 

Whisky,  160. 

Wines,   161. 

Work,  22. 

Worms,  140. 

Wounds,  227. 


Yams,  135. 
Yeast,  286. 


University  of 
Connecticut 

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